Happy November! We can’t believe it already time to start thinking about Thanksgiving. We’ve prepared a Thanksgiving menu for you again this year, and realized it’s already time to start sharing the recipes.
We also wanted to send lots of thoughts and prayers eastward to those of you in the Eastern United States in the wake of Hurricane Sandy. We can’t imagine what the past week has been like for you! Our hearts are with you in this time, especially moving into the holidays as you work to rebuild.
In years past, we’ve prepared a full Thanksgiving meal with a meatless entrée, if you’re interested in trying an alternative take. Here’s our menu from last year, which still stands out as one of our favorite meals we’ve created: Thanksgiving Menu, 2011
This year, we have a similar style meal planned, and we’ll be sharing the different components each week, starting with this salad. The inspiration for this salad was a combination of an idea I saw in Bon Appetit, and a lemon poppy seed dressing I saw on a restaurant menu. The dressing is zesty and refreshing – along with the sweet grapes and toasted walnuts, it’s elegant enough for special occasion with family and friends.
- ⅓ cup olive oil
- 1 lemon
- 2 tablespoons honey
- ½ tablespoon poppy seeds
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- 8 cups salad greens
- 1 bunch grapes
- ½ cup walnuts
- Make the dressing by placing the following ingredients in a medium canning jar: ⅓ cup olive oil, 3 tablespoons fresh squeezed lemon juice, 2 tablespoons honey, ½ tablespoon poppy seeds, ½ teaspoon Dijon mustard, and ¼ teaspoon kosher salt. Shake vigorously to combine. (Stores for several months in the refrigerator.)
- Wash the salad greens. Wash the grapes and cut them in half.
- In a dry skillet, toast the walnuts over low heat, stirring frequently, until browned and fragrant, about 5 minutes.
- To serve, place greens on a plate or bowl; top with grapes and toasted walnuts. Drizzle with lemon poppy seed dressing.