Recipe: Thanksgiving Autumn Salad {Like Thanksgiving Dinner In Salad Form}

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Thanksgiving Autumn Salad
{gluten/soy/corn/potato/tomato/egg free}

I found a vendor at my local farmer’s market that makes raw blue cheese {insert me jumping up and down}. With my lactose intolerance I can eat raw/unpasteurized cheese because the enzymes needed to properly digest the lactose remains intact. In my excitement at finding another food I can eat, I wanted to make a salad that would go well with it. It’s super flexible, and I’ve listed some alternate options in the ingredients section below.

Ingredients:
7oz container of lettuce or spinach of choice – I used a spring mix, and the 7oz probably equaled about 6 or 7 cups. You can also use a head of lettuce or 3 Romaine hearts.
3 pears (or apples)
4 slices of turkey
1/2 -1 cup of chopped blue cheese (Depending on how much you like in your salad.)
1/2 cup craisins
3/4 cup chopped walnuts (or pecans)

Making It:

  1. Chop all of your ingredients.
  2. Put in a bowl.
  3. Eat, and enjoy your “Thankgiving Dinner.”

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