Thanksgiving is almost upon us! I cannot wait for our family to circle the table, hold hands and give thanks to the Lord for all our many blessings.
The menu is set and the cooking and baking will commence tomorrow to lighten the load a little for Thursday morning. The ingredients lie in wait on my counter for some heavy construction. I stole away to the grocery store at a time I didn’t think it would be too busy. We have one full-service grocery store in our town. The prices are good, which means everyone in the county shops at our Fareway. We feel blessed to have one so close to us.
Recently I added a new salad to the menu, one I think will be a hit for our entire crew. I’m calling it “Tossed Cranberry Salad.” I have to admit that the traditional cranberry dishes do seem to get “left behind” on our salad plates, so this year I wanted to find one that all ages would enjoy. Not a spoonful was left in the serving dish for the test run, so I knew it was a keeper.
- The salad:
- 2-3 C romaine lettuce or spring greens or a mixture of both
- ½ Honey crisp apple, unpeeled,cut in small chunks and placed in a bath of water and a little lemon juice until ready to assemble
- ½ C dried cranberries
- ¼ C dried apricots
- ¼ C pecan halves
- ¼ C cheddar cheese, cut in very small chunks
- For dressing:
- ⅓ C cranapple juice (or apple cider)
- 1 T Dijon mustard
- 1 t freshly minced garlic
- 1 T maple syrup (or pancake syrup)
- ⅛ t black pepper
- ¼ t sea salt or table salt
- For Salad:
- Add all ingredients in salad bowl and give it a toss. Refrigerate for ultimum crispness. Take out directly before serving.
- For Dressing:
- Whisk all ingredients together. Serve in a separate container or toss in the salad directly before eating.
“May grace and peace be multiplied to you in the knowledge of God and of Jesus our Lord.”
2 Peter 1: 2