I'm looking for a nice fall salad recipe...

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Author Message   Pixc  My Favorite Photo My Weather My Garden Posted on Wednesday, October 08, 2003 - 07:14 am EST :    We are trying for a lighter fare for this year's Thanksgiving dinner (Canadian date Oct.13th) and I've been designated the "bringer of the salad". Help...does anyone have a nice light fall salad recipe to share? Perhaps something that involves apples, raisins and such? Something that would go with the roast turkey? Carol, Ontario, Canada Z5b   Ej  My Favorite Photo My Weather My Garden My Time Posted on Wednesday, October 08, 2003 - 04:53 pm EST :    Hi Pixc. Try doing a search for "Apple Waldorf" It is a great salad and just what your looking for. Ej So.Cal. Zone 10a   Monique  My Favorite Photo My Weather My Time Posted on Wednesday, October 08, 2003 - 04:56 pm EST :    That was my thought exactly. Monique Quebec Zone 5   Woodelf  My Weather Posted on Thursday, October 09, 2003 - 03:58 am EST :    Here's one with my notes at the bottom: Black Bean Salad with Jalapeno Dressing 1# black beans, soaked overnight 2 garlic cloves, minced ½ C finely chopped onion 1 carrot, peeled and diced 1 stalk celery, diced 6 C chicken stock 5 T olive oil 1 C fresh cranberries, blanched ½ C coarsely chopped yellow bell pepper ½ C thinly sliced green onions 3 T sherry vinegar 1 t sugar 1 fresh jalapeno chili pepper, roasted, peeled and diced 1/8 t salt freshly ground pepper to taste Drain and rinse the black beans. In a large stockpot, cook the beans, garlic, onion, carrot and celery in the chicken stock for 45 minutes until the beans are tender but not mushy. Drain, reserving the stock for another use. Toss the bean mixture with 1 T of the olive oil. Add the cranberries, bell pepper and green onions. Set aside. In a medium mixing bowl, whisk the vinegar and sugar together until the sugar has dissolved. Drizzle in the remaining olive oil, whisking constantly. Add the jalapeno; season with the salt and pepper. Pour the dressing over the bean mixture and stir gently. Serve at room temperature, or chill. NOTES: Kirsten made salad with canned beans, rinsed. No celery Did not cook the carrots Sautéed the garlic and onion. No cranberries (I'd use them for thanksgiving - perhaps the sweetened dried cranberries) Ro, CT Zone 5   Woodelf  My Weather Posted on Thursday, October 09, 2003 - 04:02 am EST :    An old stand by that has been mentioned WALDORF SALAD 3 C apples, diced 1/2 C mayonnaise 2 t lemon juice 1/4 C sour cream 3/4 C celery, diced 1/2 C walnuts, coarsely chopped 1/2 C raisins 1/4 t salt Peel and dice apples, and sprinkle with lemon juice. Add celery, raisins and salt. Blend mayonnaise and sour cream. Pour over apple mixture. Toss lightly until apple pieces are well coated. Arrange salad on lettuce leaves and sprinkle with coarsely chopped walnuts. Serves 4-6. Ro, CT Zone 5   Pixc  My Favorite Photo My Weather My Garden Posted on Friday, October 10, 2003 - 01:37 pm EST :    Thanks Buddies! Once again you come through. An Apple Waldorf it shall be. I've found everything for it except for the waldorfs....wonder what section of the market they keep them in?? (wink) Woodelf that Black Bean Salad sounds great too-and yet another way to use up my jalapeno peppers! Carol, Ontario, Canada Z5b   Woodelf  My Weather Posted on Friday, October 10, 2003 - 06:19 pm EST :    I used canned black beans and they were great in that recipe, which I can't stop eating once I make it. LOL... waldorfs. Why in the Waldorf aisle of course. Ro, CT Zone 5

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