Thanksgiving Salad

About This Recipe

This recipe appears in: Serious Salad: Thanksgiving in July


  • 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. 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. 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. 3

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

  4. 4

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


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