"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Thanksgiving Salad Recipe

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This recipe for Thanksgiving Salad, by , is from The weller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
judy weller

Category:
Category:

Ingredients:  
Ingredients:  


1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme
3/4 cup olive oil
2 5-ounce bags mixed baby greens
1 1/2 cups dried cranberries (about 7 ounces)
1 small red onion, very thinly sliced
1 1/2 cups glazed or honey-roasted pecans or walnuts (about 8 ounces)
1 5.5-ounce log soft fresh goat cheese, crumbled (about 1 1/4 cups)
PREPARATION

Directions:
Directions:
Whisk vinegar, mustard, and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Mix greens, cranberries, and onion in large bowl. Mix in enough dressing to coat. Sprinkle with nuts and cheese.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
easy, quick, delish!
Personal Notes:
Personal Notes:
A favorite for every Thanksgiving! Even the pickiest of eaters!

 

 

 

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