In the middle of the table, loaded with fresh fruit, colorful greens and my family’s top secret homemade dressing sits round one of a never-ending holiday feast. Ding, ding – salad is served!
Holiday meals are a competition in my family. Everyone wants to make the best food and everyone wants to eat the most food. My personal trainer laughed when I told him I was training for my family’s Thanksgiving celebration. Don’t get me wrong, my family is relatively healthy and we’ve perfected holiday classics such as cranberry sauce and turkey glaze to ensure these mouthwatering dishes aren’t loaded with added sugars or unnecessary fats. With that said, we LOVE to eat!
While salads may be over looked during a Thanksgiving meal, my family spends the entire year looking forward to this bright and refreshing dish. Soft and tender butter lettuce pairs perfectly with toasted pumpkin seeds and juicy raspberries. This salad is seriously something to celebrate and it’s super easy to make!
Guys, I’m doing something I’ve never done before… I’m sharing the secret to my family’s homemade raspberry vinaigrette – sorry Grammy! The secret to this dressing is… honey! I promise you’ll never make a vinaigrette without honey again after trying this family trick. If you’re like me and you’ve been planning your family’s Thanksgiving meal since September, check out this delicious recipe and have a Happy Thanksgiving!
For the salad:
2 heads of butter lettuce, leaves picked, washed and dried.
1 cup pomegranate seeds
1 cup crumbled gorgonzola cheese
½ cup toasted pumpkin seeds
1 cup fresh California Giant raspberries
For the dressing:
½ cup California Giant raspberries
2 T red wine vinegar
3 T extra virgin olive oil
20 turns of fresh cracked pepper
1 T honey
In a blender or food processor, blend together all of the ingredients for the dressing together until smooth.
Gently toss the lettuce leaves in enough dressing to just coat, but not too much that the leaves get soggy.
Arrange the lettuce neatly on a serving platter.
Top with pomegranate seeds, crumbled, cheese, fresh raspberries, and pumpkin seeds.
Serve the remaining dressing on the side for guests who would like more.
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Some might call our salesperson by day/food blogger by night, Kristin, "eclectic," and they'd be right on.