At our family holidays
“The Salad Girl.”
I always bring the salad (and a signature appetizer too).
So as the fall sweeps in, I think about what salad I will bring to Thanksgiving.
What do you think?
By the way, I am starting down the path of “real manufacturing” of the dinner starters.
So exciting and nerve-wrecking too as it makes it so real. I will let you know how it goes…
In the meantime, Happy end of a great week!
(I for one am off to Vegas, Baby!)
Here’s What You Need: (Per individual salad)
Handful of baby spinach (or spring greens)
Handful of glazed walnuts (homemade or storebought)
1 tsp of crumbled cheese (feta, blue, or goat cheese)
1 small celery stalk, chopped
Hanful of craisins
1/2 small apple, diced
Salt + Pepper
Here’s What You Do:
Plate the salad by topping the spinach with all the ingredients above in a nice presentation and pass dressing on the side. I used Gerard’s Champagne dressing here. (Don’t forget to season with salt and pepper and to add the apples last as they will start to brown if left out to long.)
If your kids like salad, kudos to you! Mine, do not. So I would give them apples and peanut butter and celery and hummus or ranch for dipping instead-same ingredients different presentation!
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