Thanksgiving Salad by: Jennifer

I never really feel like green salad is a winter vegetable.  However, this salad has a decidedly Thanksgiving feel to it-probably thanks to the cranberry citrus relish! I use this relish as a relish, a filling for chicken and just about anything else I can think of.  One day I threw it in my salad & Huzzah!  This recipe was born.  I didn’t really put proportions on here.  I just tear up enough lettuce for the number eating & add the other ingredients until it looks balanced.  Give it try at your holiday table!

Thanksgiving Salad

by: Jennifer

Cranberry Citrus Relish

1 medium orange (with peel)

1 C fresh cranberries

1/2 C sugar

Combine in food processor & pulse until chopped and blended.  Set aside.

Salad

I like to use red leaf lettuce & spinach, but you can use what-ever blend you like

chunk up some fresh parmesan

1 inch chunks of orange

Sugared almonds

1/8 C ish of cranberry citrus relish

Toss with my favorite dressing of all time (just enough to lightly coat the greens):

Brooke Ann’s Poppy seed dressing

2 TBL sesame seeds

1 TBL poppy seeds

1/4 tsp paprika

1/2 C sugar

1/4 C white vinegar

1/4 C cider vinegar

shy 1/2 C olive oil

Blend all ingredients together. (I like to dump them all in a pint jar, put the lid on, and shake it.)