Thanksgiving Salad By: Jennifer
Need a Thanksgiving salad?  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

Thanksgiving Salad by: Jennifer
Prep time: 
Total time: 
Salad is often a summer staple but this salad will have your holiday guests coming back for more!
Cranberry Citrus Relish
  • 1 medium orange (with peel)
  • 1 Cup fresh cranberries
  • ½ Cup sugar
  • 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
  • ⅛ Cup-ish of cranberry citrus relish
  • Brooke Ann's Poppy seed dressing
  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
  • ¼ teaspoon paprika
  • ½ cup sugar
  • ¼ cup white vinegar
  • ¼ cup cider vinegar
  • shy ½ cup olive oil
For the Relish
  1. Combine in food processor & pulse until chopped and blended. Set aside.
  1. Toss with my favorite dressing of all time (just enough to lightly coat the greens)
  1. Blend all ingredients together. (I like to dump them all in a pint jar, put the lid on, and shake it.)