Salad for Thanksgiving dinner

[fivearrows]

I would like to make special salad to go with our Thanksgiving dinner, something beyond what I would just toss together for a weeknight dinner both in the way it looks and how it tastes. For special dinners I usually make "Ruthie's Spinach Salad" from this BB, but I'd like to serve something not so sweet since we'll be having lots of desserts. Any ideas? Thanks

[bensdad]

OK now. I'm going to post my "Secret Pasta Chicken Salad" for all to see. I always thought that I could open a resturant with this.

First
Make a marinade for the boneless, skinless chicken breast as follows

Mix in a blender
1 1/2 cups Soy sauce
1/2 cup of a Rose' type wine, (I use Sutter home White Merlot)
1/2 cup EVOO
As much fresh ground pepper as you like
Pinch of Kosher salt
Tons of fresh garlic (You know, like Emeril says, 40 cloves BAM) as much as you like
3/4 cups REAL maple suyrup

Pour this mixture over your chicken, let soak over night, then grill over open flame till done. (I didn't say this was easy)

Now boil 12 oz package of garden roltini as per directions( you know, the pasta that comes in multi colors, red green white?)

Now the easy part

Slice your chicken into bite sized pieces, add it to your pasta.
now add 2 cans of Italian stewed tomatoes: drained
1 can of sliced mushrooms
1 small can of sliced olives
1 avocado Diced
1/2 small diced red onion


Now the dressing

I use "Maries" Creamy galic Italian. But I have also done this with HV Ranch.
add enough dressing to make it as moist as you like.

Garnish with chopped green onion-


The marinade works great on London Broil, Whole chicken, pork. Tri tip, catfish, probably even tofu. (I have even used it as a brine for trout and salmon before smoking)

SERVE IT UP!

[dorothyntototoo]

You might check the message board at Southern Living. There are some salads posted there. Dorothy


http://community.southernliving.com/showthread.php?t=1339&page=1&pp=10


http://community.southernliving.com/showthread.php?t=747

[ADM]

This year, to avoid another "heavy" dish, I am making a salad of Romaine and Radicchio greens, with a simple Lemon Vinegarette dressing. I think it will be a cool, tangy contrast to the rest of the Thanksgiving meal.

[MISSINDI]

Barefoot Contessa's Red Leaf Lettuce Salad with Balsamic Red Onions is excellent. Tomorrow night I'm making a salad with a Cranberry Vinaigrette. Hope this helps!

[cookinginItaly]

did you try Giada's salad from the food network?
it's really good and very easy.

she uses endive, avocado, corn, cranberries, apple, gruyere cheese
and the dressing is just a lemon vinagrette made with salt, lemon and olive oil.

[emilywish]

for thanksgiving i always make the celery salad from CL 11/02. i make it with dried cranberries and walnuts, which i find festive and appropriate for thanksgiving. it's also very easy, light, and crunchy. i have to scale it way up, though, since it's from an article on thanksgiving for two.

[MISSINDI]

I also have a great broccoli salad that has cranberries in it. Hmmm, might dig that out for this Thanksgiving...

[lsdesign]

Last year I made a simple chopped salad from CL with a simple dressing to go with. It was a hit.

[HeatherTx]

I make an easy elegant salad for T-day. Chopped romaine, thinly sliced red onions, dried cranberries, feta, and glazed walnuts. Easy, pretty and delicious. Dressing is 3/4 cup olive oil, 1/4 cup red wine vinegar, a squirt of grainy mustard and 1 tbs fresh thyme.

[Meg O'C]

This first one is from the October issue and it is excellent! We had it with a turkey dinner a few weeks back. The second one is in the November issue and I am making it for Thanksgiving - haven't tried it yet, but it looks wonderful!

Autumn Apple, Pear, and Cheddar Salad with Pecans

Serve this classic flavor combination with roast chicken.

1 cup apple juice
2 tablespoons cider vinegar
1 teaspoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 cup gourmet salad greens (about 10 ounces)
1 cup seedless red grapes, halved
1 medium McIntosh apple, cored and cut into 18 wedges
1 medium Bartlett pear, cored and cut into 18 wedges
1/4 cup (1 ounce) finely shredded sharp cheddar cheese
3 tablespoons chopped pecans, toasted

Place apple juice in a small saucepan, and bring to a boil over medium-high heat. Cook until reduced to about 3 tablespoons (about 10 minutes). Combine reduced apple juice, vinegar, oil, salt, and pepper, stirring with a whisk.
Combine greens, grapes, apple, and pear in a large bowl. Drizzle with apple juice mixture; toss gently to coat. Sprinkle with cheese and nuts.

Yield: 6 servings (serving size: about 1 2/3 cups salad, 2 teaspoons cheese, and 1 1/2 teaspoons nuts)

NUTRITION PER SERVING
CALORIES 134(36% from fat); FAT 5.4g (sat 1.2g,mono 2.6g,poly 1.1g); PROTEIN 3.4g; CHOLESTEROL 5mg; CALCIUM 93mg; SODIUM 255mg; FIBER 4.1g; IRON 1.5mg; CARBOHYDRATE 21.1g
Joanne Weir
Cooking Light, OCTOBER 2005

Apple, Walnut, and Mixed Greens Salad with Zinfandel-Cranberry Vinaigrette

Tossing the cubed apples with lemon juice will help keep them from turning brown. If you prefer sharper onion flavor, use red onions instead of Walla Wallas.

1 cup sweetened dried cranberries (such as Craisins)
3/4 cup apple juice
1/2 cup zinfandel or other fruity dry red wine
1/2 cup cranberry juice cocktail
3 tablespoons minced shallots
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon walnut oil
10 cup gourmet salad greens
3 cups cubed Gala apple (about 2 apples)
1 cup thinly sliced Walla Walla or other sweet onion (about 1 medium onion)
1/3 cup coarsely chopped walnuts, toasted

Combine cranberries and apple juice in a medium saucepan; bring to a boil. Remove from heat; let stand for 10 minutes. Drain cranberries; discard apple juice. Set cranberries aside.
Bring wine and cranberry juice to a boil in pan, and cook until reduced to 1/3 cup (about 8 minutes). Pour wine mixture into a medium bowl; add shallots, lemon juice, salt, and pepper. Gradually add oil, stirring with a whisk.

Combine cranberries, greens, apple, and onion in a large bowl. Drizzle dressing over salad; toss gently to coat. Sprinkle with toasted walnuts.

Yield: 10 servings (serving size: about 1 1/3 cups salad and about 1 1/2 teaspoons walnuts)

NUTRITION PER SERVING
CALORIES 140(28% from fat); FAT 4.4g (sat 0.4g,mono 0.7g,poly 2.8g); PROTEIN 2.7g; CHOLESTEROL 0.0mg; CALCIUM 58mg; SODIUM 146mg; FIBER 4.3g; IRON 1.7mg; CARBOHYDRATE 25.2g
Cooking Light, NOVEMBER 2005

[Peggy]

Last night at our Supper Club dinner we served the Bibb and Radicchio Salad with Persimmons and Pomegranates. It was colorful, light and refreshing. I think it would be great for a Thanksgiving dinner.

Peggy