Thursday, November 22, 2007

Thanksgiving-y Salad with Honey Vinaigrette

My husband wanted soup for an appetizer at Thanksgiving dinner, but who need soup with a giant turkey and about 10 different kinds of carb-laden side dishes. I opted for something lighter and went out of my comfort zone for salad (lettuce, tomato and cucumber) and ventured to a salad world unknown to me. Apples, cranberries, and almonds - oh my!

1/4 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons red wine vinegar
1 tablespoon honey
1 packet Good Seasons Italian dressing mix
1 1/2 tablespoons olive oil

10 oz mixed field greens
1 granny smith apple, cored and sliced thin
1 teaspoon lemon juice (to keep apple from browning)
1/4 cup dried cranberries
1/8 cup slivered almonds
1 ounce Gouda cheese, shaved

Mix broth, vinegar and honey in a bowl until honey dissolves. Mix in seasonings, followed by olive oil.

Toss salad greens in a bowl with dressing. Plate lettuce and layer apples, almonds, cranberries and cheese on top.

Yields 10 servings.

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