Thanksgiving Green Salad
4

Serves 10 to 12

This recipe has earned its name since the salad features ingredients that can be easily prepared Thanksgiving morning, arranged in a cooler and driven for more than 100 miles, then assembled on site. It's a blessing for folks who have to travel on Thanksgiving Day, but enjoy it all year round, too.

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    Ingredients: 
    • 1 cup raspberries
    • 1/3 cup balsamic vinegar
    • 2/3 cup extra virgin olive oil
    • 10 cups mesclun greens
    • 2 medium fennel bulbs, thinly sliced
    • 2 cups dried cranberries
    • 8 clementines or 4 to 5 oranges, peeled and separated into segments
    • 1 cup spiced pecans or caramelized walnuts
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    Method: 

    To make vinaigrette, combine raspberries, balsamic vinegar and olive oil in a blender. Mix until smooth.

    Using a very large salad bowl, gently toss the mesclun greens, fennel and cranberries. Add the clementines or oranges. Just before serving, add the spiced pecans and toss with just enough raspberry vinaigrette to lightly coat the greens. Serve immediately.

    Nutritional Info: 
    Per Serving:300 calories (180 from fat), 20g total fat, 2.5g saturated fat, 0mg cholesterol, 30mg sodium, 32g carbohydrate (5g dietary fiber, 21g sugar), 3g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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