For Thanksgiving Weekend: Mixed Greens Salad

Make sure you get some fiber while you're feasting over the Thanksgiving weekend. May we suggest our mixed greens salad?
By Anne Vassal
October/November 1998
Add to My MSN

A nice mixed greens salad complements any meal, including Thanksgiving dinner.

Content Tools

Even though Thanksgiving dinner calls to mind cranberry sauce, mashed potatoes, and a vast platter groaning under the weight of a browned, aromatic turkey (and Thanksgiving weekend calls to mind mounds of leftovers), don't neglect your roughage. Nothing fancy here. A colorful mixed greens salad will do nicely, and shouldn't pose too much of a challenge even for rank beginners.

Likewise, making salad dressing is so easy there's no need to buy the bottled stuff ... unless you just don’t want to take the time.

Suggested Greens:

iceberg lettuce
romaine lettuce
mesclun mix
red oak lettuce
red leaf lettuce
baby spinach leaves

red onion, thinly sliced
seedless cucumbers, cut into match sticks.
strawberries, sliced
orange wedges 

Pick out a mixture of greens: mesclun mix, red oak and red leaf lettuces, baby spinach leaves, arugula, etc. Allow about one cup or so per person. Rinse the greens in a colander the same day that you plan to use them. Tear large leaves into pieces 2 " or 3 " long. Wrap in a non-terrycloth towel, put into a plastic bag, and refrigerate until it's time to toss. Make sure the greens are dry, or the dressing won't stick to the lettuce.

No problem if you don't own a bowl big enough for tossing; use a clean plastic shopping or garbage bag, Gently toss the salad in the bag or toss the salad with your hands.

Other salad ingredients: keep it simple, such as thinly sliced red onion and seedless cucumbers cut into match sticks. In season, you might try sliced strawberries or orange slices.

Basic Vinaigrette

2 to 3 large cloves garlic, chopped
1/4 cup each: extra virgin olive oil, balsamic vinegar, fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon sugar
1/4 teaspoon salt or more to taste dash cayenne pepper freshly ground pepper

Put all the ingredients in a blender and blend until smooth. Pour into a glass jar and refrigerate until ready to use. Whisk or shake before using. Use just enough dressing to coat the lettuce. The vinaigrette will keep up to a week.

See Back to Basics: Cooking for Thanksgiving Weekend for more recipes.

Post a comment below.


Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

MOTHER EARTH NEWS is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. MOTHER EARTH NEWS helps you cut costs without sacrificing modern luxuries.

At MOTHER EARTH NEWS, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.00 (USA only).

You may also use the Bill Me option and pay $17.00 for 6 issues.