Salads

Thanksgiving Salad

About This Recipe

This recipe appears in:

2 large sweet potatoes
8 ounces cold turkey or 2 servings of vegetarian turkey substitute such as Quorn
1/2 cup of dried cranberries
2 cups of string beans
1/2 cup of almonds
2 to 4 cups of mixed spinach and radicchio leaves.
1/2 cup apple cider vinegar
1 to 2 tablespoons of a neutral oil, such as canola
1 lemon or orange

1

Steam, green beans until still al dente. Marinate overnight in the oil and vinegar mixture. Top with almonds just before assembling the salad and plate on a bed of lettuce.
2

Microwave sweet potatoes for two minutes. Slice, crisp and finish in a hot cast iron or nonstick skillet. Squeeze lemon or orange juice on the potato slices, then zest the fruit while still cooking.
3

Place sweet potatoes on green beans, lettuce, and almonds.
4

Skillet-cook the vegetarian protein. If using turkey, serve cold. Top the salad with the fake or real turkey and with dried cranberries.