Thanksgiving Salad

Thanksgiving is over now, but I am interested in knowing if anyone made one? I usually make one or the other, a Caeser or Waldorf Salad, this year was Caesar. Thank you.

Our friend made a homemade Caesar with brioche garlic croutons and it was delicious. We had a nice relaxing day with friends.

I also had a salad, but that is common for me with most any meal. I grew up in a predominatly Italian neighborhood where almost every meal was a feast. They always had a first course, could have been salad or soup or a pasta dish.

I worked hard for my salad this year. Most of the ingreadiants were from what was left of my garden. Tomatos, lettuce, onions, and raddihes, I had to buy the cukes. I was determined to have fresh tomatos, not the best of the season but still tastey. Well worth the effort and enough for my neighbours table as well, he helped with this project. Living north of Boston it wasn't an easy feat, but paid off. Chow Jim

antipasto here!!

My daughter made a fruit salad for our dinner. It had apples, bananas, grapes, raisins, and some kind of dressing she made that had orange juice in it. It was really good- a deliciously light contrast to the heavy dressing and mashed potatoes.

We usually do waldorf, but somehow it didn't get made this year.

Just a nice mixed green salad, with my blue cheese dressing (Mom's recipe). And we must have a relish tray with pickles and olves on the table, sort of a Yankee antipasto.

Ashphalt-do we have to beg for Moms blue cheese dressing recipe???

Ann,

It really doesn't sound all that special, the trick is just in getting the right balance of flavors, but I'll give it a shot. BTW - this dressing is believed to be of Southern origin. My Mom got the recipe from a Major's wife she babysat for in Biloxi during WW II.

Blue cheese "to taste" (I generally use somewhere in the 1/3 pound range or more, and use the cheap stuff, i.e. Stella or comparable supermarket brand. The "good" stuff is too powerful for this American concoction.)

1 to 1 1/4 cups Sour Cream

App. 1/4+ cup Mayonnaise

1/2 tsp. lemon juice

1 + 1/2 tsp. worcestershire

Crumble cheese (I use a dinner fork).

Put half of cheese, mayo, juice, worcestershire and as much sour cream as will safely fit in blender. Work it until mixed and smooth. Pour into a bowl and mix in reserved cheese chunks (whoops! and any remaining sour cream). Allow to rest for several hours or overnight before serving (or testing for personal taste!)

This will be very thick and works well as a dip for veggies (and Fritos when I was a kid). For salad dressing you may want to mix in a spoonful or two of milk.