Thanksgiving Salad
This Thanksgiving Salad pairs perfectly with a turkey dinner. Apples, cranberries, feta cheese, and bacon never tasted so good on a bed of lettuce!
Servings: 6 servings
Equipment
Ingredients
- 5 cups spring mix lettuce
- 5 slices bacon cooked
- 1 apple sliced
- ¼ red onion sliced
- ½ cup dried cranberries
- ¼ cup Feta cheese
- ¼ cup toasted pecans
- 2 tablespoons toasted sliced almonds
- salt and pepper to taste
- Cranberry VInaigrette or your favorite salad dressing
Instructions
- Starting with the lettuce, layer all of the ingredients in a large salad bowl, then gently combine with salad tongs.
- Add the salad dressing (if using) and season with salt and pepper to taste.
- Serve the salad immediately.
Notes
- To toast the pecans if necessary: Add the pecans to a dry skillet and heat over medium heat until toasted, about 3-4 minutes or until toasted. Be careful not to burn them.
- If you may have leftovers or are delayed in serving, it is best if you reserve your salad dressing until right before serving. You’ll not be able to keep the salad after the dressing has been applied. If you prefer, you can dress individual plates of salad with the dressing.
Nutrition
Calories: 195kcal | Carbohydrates: 16g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 202mg | Potassium: 183mg | Fiber: 2g | Sugar: 11g | Vitamin A: 431IU | Vitamin C: 10mg | Calcium: 52mg | Iron: 1mg
