Thanksgiving Recipes: Unique Salads

by Michele Cheplic | More from this Blogger

23 Nov 2008 05:32 PM

In our family the person who has the least amount of cooking experience makes the salad on Thanksgiving. Well, that was our tradition until my brother married a woman, who practically lives on greens. My sister-in-law, who is by no means a slouch when it comes to cooking, is now in charge of providing salads to our family feasts... and I for one couldn't be happier.

Toss out your perception of what a salad should consist of and try these hearty and healthy alternatives this Thanksgiving:

BERRYLICIOUS MIXED GREEN SALAD

Ingredients:

2 cups mixed field greens

3 cups romaine

Red onion

Roma tomatoes

1 1/2 cups apple slices

1 container fresh blueberries

1 container fresh raspberries

1 cup candied pecans

1 package Italian dressing (follow package instructions, but use white balsamic vinegar and olive oil in place of recommended vinegar and oil)

Directions:

Wash and dry greens and fruit, then place in a large mixing bowl. Add dressing and toss. Add tomatoes. Place greens and fruit on individual salad plates.

Garnish each plate with pecans and slices of red onion.

HEARTS OF ROMAINE SALAD WITH CHEESE STRAWS

Ingredients for Salad:

1/2 cup Dijon mustard

1/2 cup Champagne vinegar

2 cups Canola oil

1/2 cup Crumbled bleu cheese

2 Hearts of Romaine

Salt and fresh cracked black pepper

Directions:

In a mixing bowl add mustard, vinegar, half of the bleu cheese. Whisk until well incorporated. Continue whisking and slowly add oil to create emulsion.

Separate Hearts of Romaine leaves. Lightly toss with dressing.

Arrange on large serving platter. Garnish with remaining bleu cheese and cracked black pepper.

Ingredients for Cheese Straws:

1 package (17 1/4 ounce) frozen puff pastry

3/4 cup grated Parmesan cheese

1 tablespoon paprika

1egg, slightly beaten

Directions:

Preheat oven to 425 degrees.

Cover 2 cookie sheets with parchment paper.

Mix cheese and paprika.

Roll 1 sheet of pastry into rectangle, 10x12 inches, on lightly floured surface. Brush pastry with egg. Sprinkle with 3 tablespoons of the cheese mixture. Press cheese mixture gently into pastry. Turn pastry over. Repeat with egg and cheese mixture. Fold pastry lengthwise in half. Cut pastry crosswise into 1/2-inch strips. Unfold strips and roll each end in opposite direction to twist. Place twists on cookie sheet.

Bake 7 to 8 minutes or until puffed and golden brown.

Serve with salad.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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