Family and Friends, Feast and Football all come together on Thanksgiving Day for us in Holdrege, Nebraska. This year, football owns the day after our Thanksgiving feast – all the better.
I am planning a simple and easy Thanksgiving menu, and I will join the circle of fun and pleasure instead of flitting about last minute in the kitchen. My plan for fine food served with ease and minimal clean-up is doable with the Chopped Autumn Salad and a Honey and Apple Cider Dressing.
The Autumn Salad shouts crisp autumn days and mellow flavors – Honey Crisp apples, crisp bacon, crunchy pecans, diced red onion, dried cranberries and a bright sweet/sour dressing speak cool days and ruby red leaves drifting under the oak trees.
I prepare the dressing ahead 2 days prior to our feast and combine all components except the apples on the day before the feast day.
Ten or 15 minutes before serving, chop the apple or apples – no need to peel them. Toss all in a large bowl, add the dressing then chop the salad and serve.
The Chopped Autumn Salad is earning 5 stars in my salad retinue because the dressing tastes clean and bright and light and fruity. The chopping task required some thought and a Chef’s knife. Although new skills for me, the chopping is easy and fun to do (can’t go wrong).
I’m learning to prefer a chopped salad because with every bite I taste the variety of ingredients and over-the-top flavors. The extraordinary dressing plays a major role in the salad and due to the chop technique, every bite includes a taste of the dressing. Serving is easy for the diners.
Eat well from Betty Anne at Buzz Savories
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