Apple Cranberry Thanksgiving Salad

The first time I spent Thanksgiving with my in-laws I was served this salad and have been hooked ever since.  Every Fall when I see fresh cranberries at the store I immediately start craving this salad.  It's the thing everyone asks me to bring to holiday meals.  It's sweet & tangy and a light & healthy balance to the heavier holiday favorites on your plate.

 

Apple Cranberry Thanksgiving Salad

 

1 1/2 cups fresh cranberries

3 T sugar

1/4 cup olive oil

1/4 cup vegetable oil

2 T cider vinegar

2 t Dijon style mustard

3 tart apples such as Granny Smith or Fuji

1 cup sliced celery

1 cup toasted almonds

Romaine lettuce leaves

Chopped fresh parsley

salt & pepper to taste

Cut cranberries in half.  Toss with sugar and refrigerate covered, overnight (or at least several hours)

 Whisk together oils, vinegar, mustard, salt and pepper.

Core apples and cut into bite sized pieces, leaving skin on.  Slice celery.  Toast almonds in shallow baking pan and allow to cool (or buy pre-toasted).  Add apples, celery and almonds to dressing mixture and refrigerate covered, 1 hour.

Line a bowl or serving dish with romaine leaves. 

 

 Add cranberries to apple mixture.



Mound salad over romaine lettuce. Sprinkle with chopped parsley to serve.  At a big holiday meal, people will just spoon out the salad, leaving the romaine leaves as decoration but today I served myself on a single plate and the romaine will be part of my salad.  You can also chop the romaine and toss the whole thing.  I've also made this with dried cranberries when fresh are not available. 

 

 

Kale Salad with Lentils and Feta

Sadly the time had come to remove the kale from my vegetable garden yesterday, the plants had run their course but I was able to get a decent harvest to enjoy for lunch.

Mix 1 teaspoon each balsamic vinegar, white wine vinegar, olive oil, toss on kale (I used about 2 cups) and refridgerate for at least 1/2 hour.

Shredded carrots

1/4 cup steamed lentils (I keep steamed lentils in my freezer so I can always scoop some as needed)

1/4 cup fat free feta cheese

Served with Mary's Gone Crackers, Caraway

The whole thing is just about 300 calories

 

 I made myself a little picnic and ate outside.  That is Tazo Zen green tea sweetened with a little stevia that I am drinking.

 

I really enjoyed sitting outside.  I spend soooooo much time at my computer.  Working, blogging, wasting vast amounts of time.  I'm usually sitting here eating my lunch!  It was nice to remove myself.  I would never have done it if I didn't go out to take pictures, so thank you blog, for forcing me to slow down and savor the moment (and my meal!)

Krista's Kale Salad

My good friend Krista gave me this recipe.  I'm a relative newcomer to the joys of eating kale, especially raw, so I was excited to try this recipe.  It is DELICIOUS!

For the salad:
-kale (mine is from my garden!)
-avocado
-radish
-sunflower seeds

For the dressing:
-juice from 1/2 lemon
-juat about equal parts Braggs Amino Acids and olive oil (you may need to use more oil and less Braggs which is very salty.)
-pepper to taste

Remove tough stems from kale if you like and cut into bite sized peices.  Toss with a good amount of dressings and then use your hands to gently knead dressing into the kale, this helps break up the toughness of the kale.  I let it sit in the fridge for two hours.  Then add the rest of the salad ingredients and more dressing if needed.  I served it salad with fresh asparagus lightly sauteed in Bragg Amino Acids and olive oil.

Yum!  Thanks Krista!

And for dessert...

Spinach Pomegranate Salad

I've been sick this weekend and spent most of the day yesterday alternating between watching the first season of Downton Abbey in bed and painting seascapes (I've started something I am very excited about, stayed tuned!)  My wonderful husband took our kids on a bird watching adventure so I could lay low.  I was drinking large amounts of tea, besides soothing my throat, Downton Abbey put me in tea kind of mood and I didn't eat much.  This delicious salad was from a few days ago, I was thinking I might save it for another 7 Days, 7 Salads series but it was so good I want to share it now.

Spinach Pomegranate Salad

1-2 cups spinach

1/4 cup microgreens (sprouts)

2 Tablespoons pomegranate seeds

1 tablespoon sunflower seeds (I prefer roasted & salted)

1 teaspoon chia seeds (optional but so good for you!)

1 Tablespoon balsamic vinaigrette (I used Trader Joe's Fat Free version)

Served with Mary's Gone Crackers Caraway flavor.

7 Days, 7 Salads - Mexican Gordita Salad

Today is the last day of my 7 Days, 7 Salads series.  I really enjoyed coming up with 7 interesting salads and my husband enjoyed eating them!  I hope you all enjoyed them, too.  Let me know what you think.  I love your comments!


Despite the fact that I count Mexican food as among my favorites and that I live within walking distance of at least a dozen Mexican restaurants I had never had a gordita before.  By definition a gordita is is a corn cake made with masa harina (cornmeal) and stuffed with cheese, meat or other fillings (according to Wikipedia.)

These gorditas come from Trader Joes and are vegetarian and gluten free. 

 

for the salad (serves 2):
baby romaine & spinach
1/3 cup corn
1/3 cup chopped red bell pepper
2 gorditas warmed according to directions
refried pinto beans
tortilla chips
lite Mexican blend grated cheese
avocado or guacamole

for the dressing:
1 Tablespoon red salsa
1 Tablespoon of low or nonfat sour cream or greek yogurt
splash of apple cider vinegar

Arrange salad ingredients on plate.  Place gordita on top and add a generous amount of refried beans, grated cheese and a dollop of guacamole.  Arrange chips around edge of plate.  Drizzle dressing on top.  Keep in mind that the dressing made with greek jogurt will be tart, use sour cream instead if you prefer.

If you don't want or can't get the gordita this salad would be just as good with a tostada (fried corn tortilla) or even just the chips with the beans on top...sort of a nacho salad.

 

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7 Days, 7 Salads - Day 6 - Spinach with Apples and Cranberries

I had this salad for lunch and ate al fresco in my backyard. It is adapted from a recipe called "Thanksgiving Salad" which has been in B's family for years and is traditionally served on (what else?) Thanksgiving.

for the salad:

spinach

1/2 crisp apple such as Fuji, cored and cut into small pieces

2 celery stalks, chopped

1 Tablespoon dried cranberries

1 Tablepoon slivered or chopped almonds

for the dressing (enough for 1 serving):

2-3 teaspoons apple cider vinegar

2-3 teaspoons olive oil

1 teaspoon dijon style mustard

salt & pepper to taste

Whisk dressing ingredients in bowl.  Add all other ingredients and toss until everything is coated with dressing.

This is also fantastic with fresh cranberries when they are in season but needs a bit if planning.  The night before, cut cranberries in half.  Add a generous amount of sugar, enough to coat cranberries.  Let sit overnight.  Use in place of dried cranberries.

7 Days - 7 Salads - Day 5 - Sesame Ginger Shrimp Salad

I enjoyed this salad for lunch...very light and low in calories but satisfying.

for the salad (serves 1):

1 cup baby romaine lettuce

1/4 cup edamame

1/2 cup cooked brown rice

6 large cooked shrimp, well chilled

a handful of sugar snap peas

I used 1 Tablespoon of Bragg Gluten Free Sesame & Ginger Dressing.

7 Days, 7 Salads - Day 4 - Spinach wtih Quinoa, Grilled Chicken, Artichoke Hearts and Lemon Tahini "Italian" dressing.

I must have been hungry when I came up with this salad idea...I almost always need protein on my salad so I am not hungry 1 hour later.  This salad has ample protein from the chicken, nuts and quinoa.  Even with all this protein I decided to make a protein rich dressing with tahini AND serve the whole thing with my gluten free, dairy free version of what I call Texas Toast.

 

 

for the salad:
spinach
grilled chicken
1 jar marinated artichoke hearts - drained but reserve marinade
quinoa (cook according to directions) -  about 1/4 per serving
toasted pinenuts

for the dressing:
Lemon-Tahini "Italian Dressing"
1/4 cup reserved marinade from artichokes
1/4 cup tahini sauce
zest and juice from 1/2 lemon
1/4 teaspoon fresh ground pepper
(optional) salt to taste

for the Texas Toast:
dairy free, gluten free bread - I used Udi's White Sandwich Bread
Earth Balance spread
garlic powder
salt
Italian dried herb seasoning

Spread Earth Balance on one side of bread.  Sprinkle with italian seasoning, garlic powder and a dash of salt.  Place spread side down on hot griddle or frying pan and heat until toasted.

7 Days, 7 Salads - Day 3 - Mango, Blueberry, Chicken Salad

I hope this isn't considered a cheat.  When I said 7 Days, 7 Salads I never promised they would all be made by me, did I?  This delicious salad was from a lovely Saturday lunch with my wonderful friend Stephanie.  We walked from her house to one of my favorite breakfast/lunch spots taking pictures along the way.  This salad is easy to recreate at home.

7 Days, 7 Salads - Day 3 - Mango, Blueberry, Chicken Salad

grilled chicken
fresh mango
blueberries
blue cheese
all on a bed of mixed greens tossed with white wine vinaigrette.

Couldn't say no to a Bellini.

7 Days, 7 Salads - Day 2 - Fiesta Salad

This was dinner for B and I while the kids spent the night at grandma's house.

7 Days, 7 Salads - Day 2 - Fiesta Salad

for the salad:
romaine lettuce, chopped
1/3 cup grilled corn (I used frozen since corn is not in season now)
1/3 cup chopped red bell pepper
1 ripe avocado
Grated cheddar cheese
ground meat or protein source of choice - I used turkey meat (see below) but have also used tempeh or beans when I am wanting a meatless meal.

for the dressing:
1 tablespoon lowfat sour cream or greek yogurt
1 tablespoon red salsa
- Mix well

for the meat:
1 package ground turkey
1/2 yellow onion
1 Tablespoon olive oil
1-2 teaspoons each cumin, chili powder, dried oregano
1/2 teaspoon cinnamon
dash of salt and cayenne pepper
- Cook onions in olive oil until they begin to turn brown and transparent.  Add meat and brown well.  Drain fat and return onions and meat to pan.  Add about 1/2 cup water and remaining ingredients.  Cover and simmer for 15 minutes or until most of the water is absorbed/evaporated.

I used half of the avo chopped on the salad and mashed the other half with lime juice, salt & pepper for a quick guacamole.

7 Days, 7 Salads - Day 1 - Pear, Prosciutto Salad

Today I am starting a new project that I have been working on for some time.  In an effort to eat healthier I have committed my family to eating more salads as dinner meals.  I almost always serve a side salad with dinner but don't make salads as a dinner meal often enough.   I do have salads for lunch but am getting bored with the plain old green salad.  For the next 7 days I will post one salad a day, either as a dinner meal or as a lunch.   I am trying to use all organic, seasonal and locally available produce.  All salads are gluten free and you can, of course, leave out the diary products and meats to make them vegan.  I will try to note substitutions.  I hope you enjoy!

7 Days, 7 Salads - Day 1 - Pear, Prosciutto Salad

This is the salad we had for dinner last night.  For my son's diary free version I left off the goat cheese and substituted the dressing for Brianna's Poppy Seed.  I had never tried crisping prosciutto before, delicious!  And the dressing is so lemony and refreshing.  This recipe is definitely a keeper. 

for the salad:
1 package prosciutto
1 head butter lettuce, washed and torn into bit sized pieces
1/4 - 1/3 cup thinnly sliced red onion
1-2 ripe pears, sliced
goat cheese
parsley to garnish

for the dressing:
juice of 1 lemon
1/2 cup greek yogurt
zest of one lemon
pepper to taste

Heat oven to 400 degrees.  Coat a baking sheet with cooking spray.  Place prosciutto slices on cookie sheet; cook until crisp 8-10 minutes.  Transfer to a plate lined with paper towel.  Whisk dressing ingredients.  Arrange torn butter lettuce, onions, pears on plates.  Top with goat cheese, crumbled crispy prosciutto and parsley.  Drizzle on desired amount of  dressing.