If you love main dish salads, this is one to try! The tasty fixins’ like chopped crispy bacon, hard boiled eggs and candied pecans all add to this hearty plateful of goodness, but I think it’s the dressing that really makes the meal! The sweet and tangy mixture in this dressing is a family favorite and one that we’ve used on spinach salads for years! I’ve changed things up a bit for this bountiful meal. I’ve added spring mix to the spinach greens, and I’ve accompanied the greens with a beautifully pan-grilled Flat Iron steak, cooked medium rare and sliced into strips. If you prefer grilled chicken on the side, it will be just as delicious! Secret! There is one important tip in tossing this salad. Add the dressing at the very last minute, right before you’re ready to serve it up. Also, instead of pouring the dressing directly over the greens, spoon the dressing along the inside of the bowl and let the dressing ooze down the sides. Then, give it a gentle toss. This is to keep the greens from getting soggy. If you decide that you don’t want to make this salad a main dish, it makes a savory side salad for just about any entrée. Make up a double or even triple batch of this liquid gold dressing, refrigerate, and then you’ll have it on hand for the next couple of few weeks!
Watch my How To Video for Steak Salad with Dijon Dressing here!
Most of you will be cooking a turkey for Thanksgiving. Have you decided on your side dishes yet? Here are three very simple and delicious ideas for last minute sides! The Yam and Apple Bake, Bacon Wrapped Asparagus Bundles and the Cranberry Cream Cheese Pockets are colorful, flavorful and easy as 1,2,3! Enjoy your feast and Happy Thanksgiving to you!
Watch my How To Video for Thanksgiving Sides here!
After Halloween, when our carved-out pumpkin jack-o-lanterns start to shrivel, we usually toss them into the trash or compost pile and then head to the pantry for the canned pumpkin puree to make our holiday pies, cakes and cookies. But in the Early New England settlements, colonists considered the pumpkin a staple and culinary treasure:
“For pottage and puddings and custards and pies, Our pumpkins and parsnips are common supplies We have pumpkins at morning and pumpkins at noon; If it were not for pumpkins, we should be undoon.”
Now that trick-or-treating is over, all things pumpkin leads the way to Thanksgiving and our holiday baked goodies. Here to kick things off is a deliciously moist and delicate fall favorite, The Pumpkin Roll. This tasty spice cake rolled around a sweet cream cheese filling is a lovely way to not only satisfy our sweet tooth, but to pay tribute to the pumpkin, one of the first wild plants cultivated for human consumption in America.