We have a lot on our dinner plates right now, and we're not talking Turkey and dressing. Within two weeks we have all of this: A weekend in Virginia, a half marathon, writing two papers, reading three books, class, homework, dinner with friends at our apartment, crafting Christmas presents, cleaning the house. But wait, "where's the turkey, Chuck?"
I can hardly believe that Thanksgiving is next week! I am so excited to have family coming in town to visit. In addition to all we've been up to recently, I've been excitedly baking, cooking, mixing, blending, and dicing, all in preparation for their stay. Needless to say, we are both really looking forward to putting aside the books and schoolwork in favor of fellowship and family. And we're both looking to full plates of yummy Thanksgiving food!
I have a couple more recipes that I would love to share with you for Thanksgiving day, including this delicious Broccoli Salad. Whether you're looking for something to bring along with you, or if you're looking for something green and festive to add to your Thanksgiving table, this salad is for you.
Holiday Broccoli Salad
5 cups fresh raw broccoli florets, chopped
1 cup dried cranberries
1 can water chestnuts, drained and finely chopped
1/2 medium red onion, finely diced
7 slices bacon, cooked until crisp and crumbled
1/2 cup salted sunflower seeds
1/3 cup mayonnaise
2/3 cup plain Greek yogurt
2 tablespoons cider vinegar
2 teaspoons sugar
pinch of salt
Combine the mayonnaise, yogurt, vinegar, sugar and salt in a large bowl. Add the remaining ingredients and toss well.
This salad can be made up to 24 hours in advance.