I'm glad I decided to add a green salad to our holiday menu. It was a nice break from the starches that made up most of our meal.
For my sweet and tangy salad, I used:
- spring salad greens (I must admit these were packaged)
- crushed walnuts (broken down into smaller chunks)
- dried cranberries
- blue cheese crumbles
I used a healthy tablespoon of each of the toppings (walnuts, dried cranberries and blue cheese) for each serving size. I made the mistake of tossing my salad before taking any photos, so most of the fun toppings fell to the bottom. Blue cheese may seem like a weird choice for this salad, but I think it added just the right amount of tang. This salad would also be great with some leftover turkey tossed in.
To top it off, I threw together what might be called "kitchen sink" dressing, because I just grabbed some stuff that sounded like it would work well together:
Sweet & Tangy Dressing (amounts for a single serving for a side salad)
- tablespoon of olive oil
- 1/2 tablespoon of red wine vinegar (maybe a little bit more)
- tablespoon of raspberry or strawberry preserves (I used strawberry because it's what I had)
You could also add a dash of salt and pepper, but I wanted this dressing to be more fruity than sharp. Stir together ingredients really, really well. Make sure you give it a good stir before adding it to your salad.
If I hadn't used this dressing, I probably would have just put on a light drizzle of my favorite poppy seed dressing from my nearby big box retailer. This stuff is really, really good!
I realize this salad and dressing isn't really breaking new culinary ground, but I was really pleased not only with how this salad and dressing came out, but also how well it complimented our Thanksgiving feast :)
I hope you enjoyed your holiday as much as I enjoyed mine!