Salads and Thanksgiving Recipes

 Cindy Dixon loves to have many salads for Thanksgiving. 
She inspires me. So I want incorporate these salads into Thanksgiving and Christmas.

Cauliflower And Broccoli Salad- Valentina's Corner

1/2 pack bacon, chopped & cooked (8 oz)
3 cups raw cauliflower, small florets
3 cups raw broccoli, small florets
1/2 medium red onion, finely chopped
1 cup mild cheddar, grated
1/4 cup sunflower seeds
1/3 cup craisins (dried cranberries)

Dressing-
1 cup mayonnaise
1/3 cup granulated sugar
1/4 cup white vinegar

Instructions
Cook bacon pieces, set onto a paper towel to cool. 
Cut broccoli and cauliflower into small florets. Finely chop onion

Prepare the homemade salad dressing. Combine the mayo, sugar, and vinegar.
In a bowl add the broccoli, cauliflower, cheese, sunflower seeds, cranberries, bacon and red onion. Add dressing. Combine well and enjoy!

Cabbage Salad

A bag of cabbage salad (or shred cabbage, carrots, kale)

1 Bag of dry Ramen Crushed up (uncooked)

Slivered almonds

Dressing-

2 T vinegar

1/4c oil

2 T sugar

1 packet of Ramen Seasoning (oriental)

Healthy Chicken, cucumber, avocado salad

 OMG Choco Desserts

Ingredients

• 12–14 oz. boneless skinless chicken tenders (or chicken breast sliced ½ inch thick)
• 1–1 ½ tablespoon olive oil to grease the pan

For Marinade/Dressing:

• 2 ½ tablespoons olive oil
• 1 ½ tablespoons water
• 4 tablespoons fresh lemon juice (2 small lemons)
• 1 tablespoon balsamic vinegar
• ½ teaspoon garlic powder
• 2 teaspoons dried parsley
• 2 teaspoons dried basil
• 1 teaspoon sea salt
• 1/8–1/4 teaspoon black pepper

For salad:

• 1 large avocado-diced
• 1 cucumber -diced
• about 1 ½–2 cups cherry tomatoes-halved
• 1 small-medium red onion- sliced
• 2 tablespoons crumbled feta cheese- to sprinkle on top if desired

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Instructions

1. First,  in a medium bowl combine all ingredients for marinade/dressing and stir well.
2. Reserve half of the mixture for later use as salad dressing (cover and store in the fridge).
3. Now, place chicken tenders in remaining mixture and flip the chicken to coat well, then, cover the bowl and place in the fridge to marinate for at least 15-20 minutes.
4. Grease grilling pan with olive oil, heat over medium high heat and grill the chicken a few minutes on each side until golden brown and cooked completely. Cool for a few minutes, then chop the chicken in bite size pieces.
5. In a large bowl combine diced avocado, cucumber, sliced cherry tomatoes, red onion and chopped chicken, pour reserved dressing over the salad ingredients, stir well and serve.