Thanksgiving Dinner salads

Jodi’s Favorite Spinach Salad
1 bag of baby spinach (or regular sized)
1 cup of strawberries – halved
1 cup of pecan halves (toasting optional)
2 handfuls of goat cheese or feta cheese (your choice)
1 handful of real bacon bits (I like the Oscar Meyer brand – in the little bag)
Balsamic Dressing (I like to use Good Seasons brand)
Toss dressing in salad just before serving. Double if making for a crowd. For whatever reason – this combination of strawberries and spinach just works.  You can substitute walnuts for pecans, or red grapes (cheaper) halved instead of strawberries.  But be sure to use a good crumbly cheese.

Broccoli Salad  (Great to make ahead and refrigerate)

5 cups broccoli flowerets
1 cup thinly sliced carrot
1 cup shredded cheddar cheese
1/2 cup mayonnaise
2-3 tablespoons sugar
1 1/2  tablespoons red wine vinegar
2 tablespoons of bacon bits
Cook broccoli in boiling water to cover 2 minutes; drain.  Plunge into ice water, drain. Combine broccoli, carrot and cheese, toss gently. Combine mayo, sugar, and vinegar; stir well. Add to broccoli mixture, toss well.   Cover and chill (if desired). Sprinkle with bacon just before serving.  Double recipe if making for a crowd.
Easy Waldorf Salad   (must make ahead and chill)
3 Red Delicious apples, chopped
1 cup mini-marshmallows
1/2 cup chopped pecans
1/2 cup chopped celery
1/2 cup golden raisins (or whatever kind you have)
1/2 cup mayonnaise
Combine all ingredients.  Cover and chill at least 1 hour.  Makes 6 servings.  Double if making for a crowd.

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