Three Thanksgiving dinner salad dishes
Three side dishes your guests are going to love!
Three Thanksgiving dinner salad dishes you can add to your menu. You can choose one, two or the three of them. They are altogether different and full of flavor. Give a twist to your dinner and surprise your guests!
Thanksgiving Dinner salad No. 1: All Beans Cranberries
1/2 cup pecans - halves are better
Choice of mix greens - Kale, lettuce, spinach, chard 2 1/2 cups of each
1/2 cup dried sweetened cranberries
Cooked beans: green beans, red, black beans about 1 cup ea.
2 tablespoons soy sauce
1/2 cup diced red onion
1/2 cup dice shallots
3 tablespoons balsamic vinegar
1/4 cup olive oil
2 tablespoons brown sugar
1 teaspoon grated fresh ginger
1/2 teaspoon red pepper flakes
grated blue cheese or goat cheese
Heat skillet to medium high heat. Add pecans and cook for 2 minutes, until lightly brown, stirring to avoid over cooking. Set aside to cool.
Combine the greens, beans, cranberries, onion and shallots on a bowl. Mix it to blend. Combine oil, soy sauce, vinegar, sugar, ginger and red pepper flakes in another bowl. Blend it well.
Pour this dressing in the bowl with the greens and beans. Toss and blend together so as to coat with the dressing.
Serve on salad bowl or dish and top with pecans and cheese.
Thanksgiving Dinner salad No. 2: Fruit Salad with Cherry dressing
Servings: about 8
1 cup of fresh cherries without the pit, chopped
2 tablespoons of honey
1/4 fresh orange juice
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Best fruits for this salad:
Cantaloupe - 3 cups diced
Mango - 2 medium size diced
strawberries - 2 cups diced
blueberries - 2 cups diced
(you can add more fruits if desired, adjust the other ingredients in like manner)
cup of dice almonds or whole almonds (your choice)
To prepare the dressing:
Combine cherries, orange juice, honey, balsamic vinegar, oil in a small bowl. Add a pinch of salt if desired. Stir well and set aside.
Combine all the fruits in a bowl. Add the dressing just before serving the dinner. Sprinkle the almonds
Thanksgiving Dinner salad No. 3: Quinoa Green salad
Servings: about 8
3 1/2 cups of fresh green beans
1/2 cup uncooked quinoa
6 green onions chopped
1/2 cup olive oil
2 tablespoon fresh minced ginger
1 tablespoon sesame oil
3 cloves of garlic minced
1/4 teaspoon red pepper flakes
3 tablespoons soy sauce
2 tablespoons white cooking wine
1/2 teaspoon sugar
In a medium saucepan place green beans, cover with water and bring to boil in hi heat. Reduce to low heat and simmer for about 5 minutes, until beans are tender. Drain and set aside.
Combine quinoa and 1 cup of water in small saucepan. Bring to boil over medium heat. Reduce heat to low; cover and simmer for 10 minutes, until quinoa is cooked and water absorbed. Fluff with fork.
Combine quinoa, and green beans in a large bowl.
Heat oils in large skillet in medium heat. Add green onion, ginger, garlic and red peppers flakes. Cook, stirring about 3 minutes. Remove from heat. Stir in soy sauce, vinegar and sugar. Blend and pour oil mixture over quinoa and beans, mix well. Cover and refrigerate 2-3 hours before serving. It could be prepared ahead of time and refrigerated.
Wishing you and your loved ones a Happy Thanksgiving!
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