"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Thanksgiving Salad Recipe

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This recipe for Thanksgiving Salad, by , is from Walker Family Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ronda Walker Weaver
Added: Sunday, February 6, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Dressing - blend together:
1 1/2 cups olive oil
1 cup sugar
2/3 cup red wine vinegar
2 tsp. dry mustard
1/2 red onion
2 tsp. salt
Pour into a container and add 3 tsp. poppy seeds
Refrigerate

Salad:
2 bunches leaf lettuce
1 bag spinach
1/2 lb. sliced mushrooms
1 sliced red onion
1/2 cup slivered almonds carmelized
(3 Tbsp. sugar, 1 Tbsp. water - heat in a frying pan, stir in almonds, stir until sugared, remove from heat)
Toss together and add fruit (mandarin oranges, craisins, apple, pear, berries) just before serving.
1

Directions:
Directions:

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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