Thanksgiving Salad Ideas

Salad is a mixture of cold foods, usually including vegetables and or fruits, often with a dressing, occasionally nuts or croutons, and sometimes with the addition of meat, fish, pasta, cheese, or whole grains. Salad is often served as an appetizer before a larger meal. Salads are definitely secondary in most Thanksgiving menus. But they can provide a welcome contrast in the taste and texture of the dinner. Recipes for Thanksgiving salads range from make ahead fruit salads to crunchy vegetable salads. Here are some Quick and easy Thanksgiving salads ideas.

Start Your Thanksgving Dinner with a Thanksgiving Salad.....

The combination of cream cheese, sour cream, and cherry flavored gelatin combines with cool and sweet cherries, juicy pineapple, and crunchy celery and almonds is sublime.

Ingredients:

• 2 (16 oz.) cans Royal Anne cherries, drained, reserving juice
• 20-oz. can crushed pineapple, drained, reserving juice
• 1 Tbsp. unflavored gelatin
• 3-oz. pkg. cherry Jell-O
• 2 (3 oz.) pkgs. cream cheese, softened
• 1 cup sour cream
• 1 cup chopped celery
• 1/2 cup slivered almonds, toasted

Preparation:

• Combine reserved juice from canned fruit and measure.
• Add water, if necessary, to make 2 cups.
• In small bowl, soften unflavored gelatin in 1/2 cup of this fruit juice for 1-2 minutes. Heat in microwave for 30-60 seconds, or until gelatin dissolves, stirring once during cooking.
• Set aside.
• Bring remaining 1-1/2 cups juice to boil in medium saucepan.
• In large bowl, dissolve cherry Jell-O in this boiling fruit juice.
• Set aside to cool slightly.
• In another large bowl, beat cream cheese until very soft and fluffy.
• Add sour cream and beat well until smooth.
• Add 1/2 cup of the dissolved cherry Jell-O gradually and beat until smooth.
• Slowly add remaining dissolved cherry Jell-O mixture and dissolved unflavored gelatin mixture.
• Stir until blended.
• Add drained cherries, pineapple, celery, and almonds.
• Pour into 2 quart mold, cover, and chill overnight until well set.
• Unmold and serve.

Any make ahead recipe is a bonus on Thanksgiving Day. This delicious recipe can be made using any seasonal fruits. Use your favorite fruits in this simple yet elegant side dish salad recipe.

Ingredients:

• 3 Tbsp. chopped crystallized ginger
• 2 Tbsp. lemon juice
• 1/4 cup honey
• 2 cups cubed cantaloupe
• 2 cups cubed honeydew melon
• 3 cups cubed fresh pineapple pieces
• 4 cups sliced strawberries
• 1 cup raspberries

Preparation:

• In large bowl, combine ginger, lemon juice and honey and whisk to blend.
• Add cantaloupe, honeydew melon and pineapple and mix gently.
• Cover and refrigerate at least 8 hours or overnight, stirring once.
• Just before serving, stir in strawberries; sprinkle with raspberries and serve

Ingredients

• 2 bunches endive, leaves separated and rinsed well
• 1 cup candied pecans or peanuts
• 1/4 cup blue cheese, crumbled (recommended: Maytag)
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt
• freshly ground black pepper

Directions

• Arrange endive leaves on a serving platter.
• Top with candied nuts and blue cheese.
• In a small bowl or jar, combine vinegar, oil and mustard.
• Whisk or shake jar to combine.
• Season, to taste, with salt and black pepper.
• Drizzle mixture over salad and serve.

Ingredients

• 1 pound fresh cranberries, mashed
• 2 cups sugar
• 3 cups red grapes, sliced
• 2 cups miniature marshmallows
• 1 cup coarsely chopped pecans
• 1 pint whipped cream

Directions

• Mash one pound of fresh cranberries. (If you do not have a good mashing utensil, try chopping up the berries in a blender or food processor.)
• Mix cranberries and sugar
• Combine cranberries and sugar in a bowl and mix well. Let stand overnight.
• Add remaining ingredients.
• Whip the whipping cream with an electric mixer.
• Mix all of the ingredients well.
• Serve and enjoy!

Note: you can use whipped topping such as Cool Whip. Real cream is much nicer and less sweet, but it might take an extra minute to prepare

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.

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 to 10 clementines or 4 to 5 oranges, peeled and separated into segments
• 1 cup spiced pecans or caramelized walnuts

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.

This is a salad that everyone seems to love. It is just a pleasing taste that seems to suit everyone.

Ingredients

• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Directions

• Bring a large pot of lightly salted water to a boil.
• Add the macaroni, and cook until tender, about 8 minutes.
• Rinse under cold water and drain.
• In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper.
• Stir in the onion, celery, green pepper, carrot, pimentos and macaroni.
• Refrigerate for at least 4 hours before serving, but preferably overnight.