Thanksgiving Salad

Thanksgiving Salad 

-from IG @dianemorrisey

Some ideas:

Quinoa

Kale

Brussel Sprouts

Roasted Sweet Potato

Toasted Walnuts (optional)

Feta (optional, exclude to make vegan)

Diced Apple

Pomegranate Seeds

Roasted Butternut Squash cubes

Top with My Favourite Holiday Salad Dressing 

My Favorite Holiday Salad Dressing

My Favorite Holiday Salad Dressing:

via IG @dianemorrisey

1/2 cup orange juice 
Zest of one orange 
1/2 cup balsamic vinegar 
2 tbls pure maple syrup 
1 clove minced garlic 
1 tbls dijon 
1/2 tsp kosher salt 
1/2 tsp freshly cracked pepper 
3/4 cup olive oil 

Put all ingredients in a jar and shake until fully combined. 

 

Strawberry Pretzel Salad

via Allrecipes.com 

Strawberry pretzel salad is an easy dessert with lots of contrasting textures and flavors. It isn't too sweet, nor too salty, and looks really pretty when you make it in a glass ovenproof baking dish.

Recipe by Betty

 

Updated on October 21, 2022

Prep Time:

 

20 mins

Cook Time:

 

2 hrs 10 mins

Total Time:

 

2 hrs 30 mins

Ingredients

• 2 cups crushed pretzels

• ¾ cup butter, melted

• 3 tablespoons white sugar

• 1 (8 ounce) package cream cheese, softened

• 1 cup white sugar

• 1 (8 ounce) container frozen whipped topping, thawed

• 2 (3 ounce) packages strawberry flavored Jell-O®

• 2 cups boiling water

• 2 (10 ounce) packages frozen strawberries

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Stir crushed pretzels, melted butter, and 3 tablespoons sugar together until well-combined; mix well and press mixture into the bottom of a 9x13-inch baking dish.

3. Bake in the preheated oven until set, about 8 to 10 minutes; set aside to cool.

4. Place cream cheese and 1 cup sugar in a large bowl. Beat with an electric mixer until smooth; fold in whipped topping. Spread mixture onto cooled crust.

5. Dissolve gelatin in boiling water. Stir in still-frozen strawberries and allow to set briefly. Pour and spread over cream cheese layer; refrigerate until set, at least 2 hours.

Autumn Salad (and Dressing)

 Autumn Salad - from Diane Morrisey

 

Quinoa.

Kale.

Brussel Sprouts. 

Roasted sweet potato. 

Toasted walnuts. 

Feta.

Apple.

Pomegranate seeds. 

 

 

 

 

 

 

My Favorite Holiday Salad Dressing:

1/2 cup orange juice 
Zest of one orange 
1/2 cup balsamic vinegar 
2 tbls pure maple syrup 
1 clove minced garlic 
1 tbls dijon 
1/2 tsp kosher salt 
1/2 tsp freshly cracked pepper 
3/4 cup olive oil 

Put all ingredients in a jar and shake until fully combined. 

Chopped Egg Caesar with Hash Brown Croutons

Chopped Egg Caesar with Hash Brown Croutons - as seen in USA Weekend Magazine

Salad
• 4 frozen hash brown patties, still frozen, cut into 1-inch squares
• 2 generous Tbs. olive oil
• 8 cups chopped lettuce from 3 large romaine hearts
• 3 hard-boiled eggs, chopped
• ¼ cup coarsely grated Parmesan cheese (preferably Parmigiano Reggiano)
Caesar Dressing
• 2 Tbs. lemon juice
• 2½ Tbs. mayonnaise
• 1 medium garlic clove, minced to paste
• ¼ tsp. Worcestershire
• Salt and ground black pepper
• 5 Tbs. pure olive oil
• ¼ cup finely grated Parmesan cheese (preferably Parmigiano Reggiano)





Whisk lemon juice, mayonnaise, garlic, Worcestershire, a pinch of salt, and a few grinds of pepper in a small bowl. Slowly whisk in oil to make a creamy dressing, stir in cheese and set aside.
Meanwhile, heat a 12-inch skillet over medium heat. Place frozen hash brown cubes in medium bowl. Drizzle with 2 tablespoons oil; toss to coat. Add hash browns to hot skillet; toast, turning the cubes only once, until crisp and golden brown, about 10 minutes. Turn off skillet and let hash browns stand until ready to toss.
Place lettuce and eggs in a large bowl; add dressing and toss to coat. Add hash browns; toss again. Add cheese; toss once more. Serve immediately, sprinkling each salad with a little more Parmesan cheese if you like.
YIELD: 4 servings

Roasted Pear Salad

	Roasted Pear Salad - from marzetti.com
	Prep Time: 15 minutes Cook Time: 40 minutes

Marzetti Ingredients	Other Ingredients
1 cup, divided Marzetti® Light Balsamic Vinaigrette Dressing To taste, Marzetti® Chunky Blue Cheese Dressing	1/3 cup brown sugar 1/4 cup chopped pecans 4 oz blue cheese 1/4 cup dried cherries 3 firm pears 2 tbsp fresh lemon juice 8 oz butter lettuce

Preparation:

Preheat oven to 375 degrees.

DRESSING: Mix 3/4 cup Marzetti® Light Balsamic Vinaigrette Dressing and sugar in a sauce pan. Cook over low heat just until the sugar has dissolved. Set aside.

STUFFING: Place pecans in a skillet: toast over medium heat (watch carefully as they burn easily). Set aside. Mix cherries with toasted pecans and blue cheese and set aside.

PEARS: Slice pears in half lengthwise, remove cores from pears to create a hole for filling. Trim a slice from bottom of each pear half to allow them to sit upright in the baking dish. Place pears-- hole side up--in a baking dish and sprinkle with lemon juice. Spoon filling into center of pears. Sprinkle 1 tbsp. of Marzetti® Light Balsamic Vinaigrette Dressing over each pear and pour remaining dressing around pears. Bake uncovered until tender, (about 30 minutes); basting 3 or 4 times during baking time. To assemble: clean and tear lettuce into bite size pieces and toss with remaining Marzetti® Light Balsamic Vinaigrette Dressing. Arrange lettuce on salad plates; place a pear in center of each plate, spoon pan drippings over top of each pear. Drizzle desired amount of Marzetti® Chunky Blue Cheese Dressing over each salad.

Rachel's Snappy Balsamic Dressing

Rachel's Snappy Balsamic Dressing - from allrecipes.com

Ingredients

• 1/2 cup balsamic vinegar
• 1/2 cup olive oil
• 2 cloves garlic, pressed
• 2 teaspoons crushed fennel seed
• 1/2 teaspoon salt
• 1 teaspoon pepper

Directions

1. In a jar with a tight fitting lid, or cruet with a stopper, combine the balsamic vinegar, olive oil, garlic, fennel seed, salt and pepper. Seal, and shake vigorously to mix. Shake again just before serving.

Balsamic Roast Chicken with Arugula and Tomato Salad

Balsamic Roast Chicken with Arugula and Tomato Salad - as seen in Bon Appetit, June 2007

Prep: 15 minutes
Total: 55 minutes

4 Servings

1/2 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, pressed
4 large chicken breast halves with skin and bone

8 cups arugula (about 4 ounces)
2 cups cherry tomatoes (about 10 ounces), halved
1 cup Parmesan cheese shavings

Preheat oven to 450°F. Whisk oil, vinegar, and garlic in small bowl to blend. Season dressing generously with salt and pepper. Transfer 1/4 cup dressing to large resealable plastic bag. Add chicken and turn to coat. Let marinate 10 minutes. Place chicken, skin side up and still coated with marinade, onto rimmed baking sheet. Roast until brown and cooked through, about 25 minutes. Meanwhile, combine arugula, tomatoes, and cheese in large bowl. Mix in all but 2 tablespoons of remaining dressing. Divide salad among 4 plates. Cut chicken off bone. Slice chicken crosswise on slight diagonal. Overlap chicken slices atop each salad. Sprinkle with salt and pepper. Drizzle with 2 tablespoons dressing and serve.

Cranberry Green Salad

Cranberry Green Salad - April Watson

1/3 c. vegetable oil
1/4 c. seasoned rice vinegar
3/4 c. Dijon mustard
1/4 c. sugar
1 clove garlic

1 small head Bibb lettuce
1 head green leaf lettuce
1 Granny Smith Apple, diced
1/3 c. chopped walnuts
1/3 c. dried cranberries
1/3 c. feta cheese

Combine first 5 ingredients. Stir with a wire whisk until blended. Set aside. Just before serving, combine lettuce and remaining 4 ingredients in a large bowl. Pour dressing over salad and toss gently.

Kay's Delicious Salad

Kay's Delicious Salad - Kari Hilleshiem

1/2 c. sugar
1 T flour
1 beaten egg
1-1/2 T vinegar
1-1/2 T pineapple juice

Stir and boil until thick. Cool in fridge.
Whip 1 pint whipping cream with 1/4 cup sugar.
Fold in thickened mixture and add:

16 oz chunk pineapple
2 c. mini marshmallows

Just before serving, add:
1-1/2 c. Spanish peanuts
2 c. unpeeled apple chunks

Grandma's Wonderful Pink Salad

Grandma's Wonderful Pink Salad - Goldie Albers 

2 small pkg. strawberry gelatin 

2 c. boiling water frozen strawberries (1 can?) 

2 peeled, chopped apples (optional) 

(pineapple?) 

(mandarin oranges?) 

1/2 pint whipped cream 

 Combine gelatin, water, and strawberries. Stir well. Fold in fruit and whipped cream.