Nope, it’s not a typo, you read it right. Tonight I was craving another Kitchen Sink Salad, but with a Thanksgiving twist. I don’t know what it is about Mondays and giant salads, but this appears to be a consistent pattern for me. I think there are 2 reasons for this: a) I’m usually tired on Mondays and b) I crave something healthy after a weekend of Sometimes Healthy or just plain UNhealthy meals.
True, an Easter Egg Salad might have been more appropriate (still coming), but hey, if you can have Christmas in July, why not Thanksgiving in April? I got my “inspiration” for this salad back when I worked in Chicago and and enjoyed the perks of a giant salad bar in the building next door. I developed all sorts of creations in this salad mecca, and every now and then I recreate them.
Again, remember, the purpose of a Kitchen Sink Salad is to have a quality meal with minimal hassle. Here’s what I used in my Thanksgiving Stye Kitchen Sink Salad:
First I rolled up my sliced honey turkey slices (Yes- I know this turkey is extremely processed; I prefer carved turkey for this salad but that was clearly not in the cards tonight as I didn’t have a giant salad bar at my disposal) and placed them on top of a bed or romaine lettuce along with some carrots, celery, green beans and raisins.
Next I made 1/2 a cup of stuffing in the microwave. I didn’t feel like making the whole box (I DEFINITELY would have eaten it all), so I eye-balled it. I topped the stuffing with about 1/4 cup of canned cranberries.
AND finally, a Thanksgiving meal could never be complete without a little gravy! I topped it all off with some Cranberry Vinagrette dressing.
This salad was so light and refreshing. When I got a bite that combined the turkey with the raisins, stuffing and cranberry, I felt like I was having a bit of Thanksgiving without the hassle of travel, cooking or snowy mid-west winter weather. It’s certainly not the same as a nice, warm Thanksgiving dinner (nor as fresh), but it’s April, so I don’t need that anyway!
Bring on the Pumpkin
And, while I was on a role with this Thanksgiving theme, I decided to enjoy a nutritious Pumpkin Pie Chocolate Yogurt Dessert.
In my yogurt bowl: 1 container of greek yogurt, 1/4 cup of pumpkin, 1 tsp of cinnamon, 1/2 tsp of pumpkin spice, 1 pack of fat free Nestle’s Hot Chocolate and an over-generous portion of Reddi Whip.
Once it was all combined, I realized I needed a lil’ texture, so I added in some oats and raisins.
Please note: Reddi Whip is always optional in my recipes. I realize that most normal people do not crave half a cup of whipped topping on a regular basis, so feel free to remove all together or reduce the amount (And while you do that, I’ll be eating it straight from the can ;-))
I could not conclude a Thanksgiving-themed post without thanking you all for reading my blog! I’ve still got a lot to learn, including the art of taking somewhat-attractive pictures of food, but I’m having fun doing it. I’m off to catch a bit of Real Housewives before bed. Hope you all had a great night!
What holiday meal do you enjoy year-round?