Thanksgiving Salad Recipe

1. 1

   Steam, green beans until still al dente. Marinate overnight in the oil and vinegar mixture. Top with almonds just before assembling the salad and plate on a bed of lettuce.

2. 2

   Microwave sweet potatoes for two minutes. Slice, crisp and finish in a hot cast iron or nonstick skillet. Squeeze lemon or orange juice on the potato slices, then zest the fruit while still cooking.

3. 3

   Place sweet potatoes on green beans, lettuce, and almonds.

4. 4

   Skillet-cook the vegetarian protein. If using turkey, serve cold. Top the salad with the fake or real turkey and with dried cranberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.