home cooked dinners by the season

Thanksgiving Weekend Salad Bowl

Thanksgiving Weekend Salad Bowl

Serves 4


  • 8 cups thinly sliced Romaine lettuce (or other favorite lettuce)
  • 2 to 3 cups julienne cooked turkey breast (see note for how to julienne cut)
  • 2 cups julienne apple
  • 1 cup julienne celery
  • 1 cup roasted pecan halves (see note for roasting)
  • 1 cup crumbled Gorgonzola cheese (4 ounces) or blue cheese
  • 1/2 cup golden raisins, dark raisins or currants
  • Apple Cider Vinaigrette (recipe follows)


Toss all ingredients together in a large bowl.
Apple Cider Vinaigrette:

3 tablespoons apple cider vinegar
1 teaspoon grated lemon zest
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 cup olive oil
Kosher salt
Fresh ground black pepper

Whisk together or shake in a jar with a lid, all ingredients except salt and pepper. Taste and season with salt and pepper.


For a julienne cut:
Turkey: cut turkey breast into approximately 1/4 inch slices. Cut slices into 2 inch lengths then cut into 1/4 inch width.
Apple: with apple standing stem side up and starting at the outside edge, make approximately 1/4 inch slices all the way through apple from top to bottom slicing until the core is reached. Cut each slice into 1/4 inch matchstick shaped pieces. Repeat with all sides of apple.
Celery: cut celery stalks into approximately 2-inch lengths. Cut each piece into 1/4 inch matchstick shaped pieces.

To roast pecans:
Preheat oven to 375 degrees F. Spread pecans on a baking sheet. Roast just until browned, about 10 minutes. Remove from oven and allow cooling.