While we were living away from family in Ohio, my mom called and told me about this amazing salad that my cousin, Robyn, had brought to a family party. I still remember her describing it to me and thinking, "Wow, that sounds good...but maybe a little strange". Oh, how wrong I was (about the strange part)! My mom made this at our family reunion this summer and I loved it!
So I have now stolen the recipe from her and made it for our family. The cheesecake pudding mixed with yogurt and cool whip makes such a refreshing, not too sweet base. I love the berries and bananas (surprise, surprise...). If you are looking for a fun, new salad recipe for your Thanksgiving feast, give this one a try! This recipe makes a lot of salad--so for our small family I'll probably half it next time. But it would be great to serve a large family this holiday.
Berry Salad from Robyn B.
2 instant cheesecake jello pudding mix (Fatfree/Sugar free for WW Points+)
1 8oz cool whip (Fat free for WW Points+)
32oz carton of strawberry yogurt
Mix these ingredients together and refrigerate.
Just before serving, Add:
1 sm. bag of raspberries
1 sm. bag of mixed berries (thaw the berries before adding)
bananas
Serves: 12; Weight Watchers Points+: 2
What a fun giveaway (and a great way to get ideas for sides!). One of my favorite salads to take to family gathers is this wonderful spinach and strawberry salad. I hope you try it out and enjoy it! The bacon, strawberry, spinach and dressing combo goes wonderfully :)
ReplyDeletehttp://tried-and-truecookingwithheidi.blogspot.com/2009/09/spinach-salad-with-strawberry-bacon.html
I would love all the berries in this salad! My family loves this green jello salad http://www.barbarabakes.com/2008/12/australian-thanksgiving.html
ReplyDeleteThe one vegetable side we always have at big holiday dinners is corn and squash. Just cut fresh corn from the cob, cut yellow or zucchini squash into half-moons, saute a bunch of chopped bacon, add your veggies, and salt and pepper to taste. I usually put about 1/4 cup water in the pan and cover it to steam the veggies a bit ... it's so easy and my kids love it.
ReplyDeleteThis sounds easy, and delicious, too!! For some reason, this carrot recipe popped into my mind as a side dish - http://www.tasteandtellblog.com/2009/04/pan-fried-salmon-with-remoulade-and.html - I haven't had it on Thanksgiving before, but I have made it several times and love it!
ReplyDeleteMaris, I have the best veggie side dish. I look forward to it every year. I don't have a link to it cause it's in a cook book I have here at home, so the recipe is:
ReplyDeleteRoasted Autumn Vegetables
1/4 C. Butter or Margarine
1 Tbsp. Chopped fresh or 1 teaspoon dried sage leaves
2 cloves garlic, finely chopped
1/2 lb. Brussels sprouts, cut in half (2 cups)
1/2 lb. parsnips, peeled, cut lengthwise into quarters, then cut into 2-inch pieces (2 cups)
1/2 small butternut squash (about 1 lb), peeled, seeded and cut into 1-inch pieces (2 cups)
1 bag (8 oz) ready to eat baby cut carrots (2 cups)
1. Heat oven to 375. In 1 quart saucespan, melt butter. Stir in sage and garlic.
2. In ungreased 13x9-inch pan, place remaining ingredients. Pour butter mixture over vegetables; stir to coat.
3. Cover with foil; back 45min. Remove foil; back uncovered about 15 minutes longer or until vegetables are tender.
MeMaw’s(Grandma's) Sweet Potatoes 3 large Sweet Potatoes
ReplyDelete½ stick Butter
½ cup Chopped pecans
1 cup Miniature marshmallows
¼ cup Brown sugar
1 teaspoon cinnamon
Buy sweet potatoes, peel and cut up. Put in pan with enough water to cover and boil till soft. Take off burner, remove water. Add butter and let melt for minute or two. Mash potatoes and butter. Add brown sugar, chopped pecans, and few miniature marshmallows. Put in 9x13 pan, can be refrigerated till ready to heat. Heat in 325 degree for about 20 minutes if not chilled. Add miniature marshmallows on top and return to oven for 5 minutes or till slightly browned.
Hi, I read your blog and love the recipes!! thanks for sharing them. This is my grandmother's recipe. I know it semi-vegetable. Happy Thanksgiving!!:) Julianna
What a yummy and easy side dish! Very cute blog!
ReplyDeleteYour blog is so cool! For Thanksgiving it is always a tradition to make Rainbow Jello. It has twelve layers. Not only does it look cool, it tastes so good too! Here the link :
ReplyDeletehttp://hobbiesmakemehappy.blogspot.com/2009/06/rainbow-jello.html
~Jana
Our favorite vegetable dish for Thanksgiving is a Broccoli Casserole that I got off of allrecipes.com
ReplyDeleteBroccoli Casserole II
Ingredients:
1 (16 ounce) package frozen chopped
broccoli
1/2 cup mayonnaise
1/2 cup processed cheese sauce 2 eggs, beaten
1 (10.75 ounce) can condensed cream of
mushroom soup
1/2 cup bread crumbs
Directions:
1.Preheat oven to 350 F (175 degrees C).
2. In a 4 quart casserole dish combine broccoli, mayonnaise, processed cheese, eggs and mushroom soup. Mix well, sprinkle bread crumbs on top. Bake for 1 hour.
~Jana
wow--this sounds awesome and i can't wait to make it!
ReplyDeleteI recommend making this:
http://www.marthastewart.com/recipe/pasta-with-roasted-cauliflower-parsley-and-breadcrumbs
I haven't made it yet, but I've had it and it's awesome!
or make this--soo yummy!
ReplyDeletehttp://mclaurysweets.blogspot.com/search/label/side
Fruit salads are so refreshing at this time of year. Cream cheese corn is my family's Thanksgivng favorite:
ReplyDelete1 lb. bag Trader Joe's frozen corn
3 oz cream cheese,room temp
Salt and Pepper.
Heat corn in microwave. Add cream cheese salt and pepper, stiring to mix completely.
It's so easy that my son makes it for a snack!
Mimi
This is super good and super easy to make.
ReplyDeleteI've numerous recipes on my blog but this one sticks out as a favorite for everyone who's tried it...
http://noreasonneeded.blogspot.com/search/label/cheesy%20chicken%20broccoli%20casserole
daldak01@yahoo.ca
Here's my crunchy corn medley--it's always a pleaser. It's great for large crowds, and can be made ahead.
ReplyDelete2 cups frozen peas, thawed
1 can whole kernel corn, drained
1 can white or shoe peg corn, drained
1 can (8 oz.) water chestnuts, drained and chopped
1 jar diced pimientos, drained (I usually leave these out)
8 green onions, thinly sliced
2 celery ribs
1 medium green pepper, chopped
1/2 c. vinegar
1/2 c. sugar
1/4 c. vegetable oil
1 tsp. salt
1/4 tsp. pepper
In a large bowl combine the first eight ingredients. In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved. Pour over corn mixture; mix well. Cover and refrigerate for at least 3 hours. Stir just before serving; serve with a slotted spoon.
Here's an elegant side: green beans with pomegranates and walnuts
ReplyDelete1 lb. beans (wax, green)
1 Tbs. garlic finely chopped
2 tsp. dijon mustard
2 T. butter
1 pomegranate
walnuts
salt
pepper
In a saucepan bring enough water to boil that will cover beans. Have ice water prepared in a large bowl off to the side. Add the beans to the boiling water and cook until tender--about 4 minutes. Immediately place beans in the ice bath. in the same pan bring the butter, garlic, and dijon to a bubble and toss in the beans. Stir fry the beans for just a few minutes until coated. Toss in the walnuts and the pomegranate seeds. Make sure to add salt and pepper to taste.
What a fun giveaway!! Ok I just made Roasted Acorn Squash with a rosmary brown sugar glaze from Pioneer woman cooks! It was awesome!! Also I LOVE this pumpkin cranberry bread I have posted on my blog
ReplyDeletewww.sisterscafe.blogspot.com It is great for a thanksgiving breakfast! Hope you have a wonderful Thanksgiving!!
2 pkg frozen french cut beans
ReplyDelete1 onion
1 4oz. can of mushrooms
2 medium tomatoes
Partially cook beans. Put all of the above ingredients in a 9x13 baking dish. Make
sauce with 1/3 C melted butter, 2 t horseradish mustard, 2 T brown sugar, 1 1/4 t salt,
pepper to taste. Pour over green beans and cover with foil. Bake 20 minutes at 400F.
*Make sure you use horseradish mustard...it makes all the difference
about how many people would you say this serves?? i need to make a fruit salad for a lunch i'm serving on sunday for about 10-12 women. should i double the recipe?
ReplyDelete