Thanksgiving Green Salad is a traditional American recipe for a classic salad of greens and fennel with cranberries, clementine oranges and spiced pecan nut in a raspberry vinaigrette dressing that's often served as a Thanksgiving accompaniment. The full recipe is presented here and I hope you enjoy this classic American version of: Thanksgiving Green Salad.
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Ingredients:
180g raspberries (frozen are fine, but thaw out first)
80ml balsamic vinegar
160ml extra-virgin olive oil
650g mesclun greens
2 medium bulbs of fennel, thinly sliced
250g dried cranberries
10 clementine oranges, peeled and divided into segments
100g spiced pecan nuts or caramelized walnuts
feta cheese, crumbled, to garnish
Method:
Begin withe the dressing. Combine the raspberries, balsamic vinegar and olive oil in a blender. Process until smooth then pass through a fine-meshed sieve to remove any pips.
Arrange the mesclun greens in a large salad bowl and toss with the sliced fennel and cranberries to combine. Add the clementines and just before serving add the nuts. Now pour over just enough of the raspberry vinaigrette to just lightly-coat the greens.
Toss to mix, garnish with crumbled feta cheese (if desired) and serve immediately.
