Cranberry Salad

1 bag whole cranberries
1 regular sized bag mini marshmallows
1/2 cup sugar
1 pint whipping cream
1 apple
4 cups grapes (I slice them in half to make them easier to eat)
1/2 cup pecans

Grind up the cranberries in a food processor or blender. Mix in sugar
(can use less or more if you want) and marshmallows. Refrigerate
overnight. Mix in grapes, one apple chopped into bite-sized pieces,
and pecans. Whip up the whipping cream and mix it in (do not need to
sweeten the cream, the marshmallows and sugar sweeten the salad).

From my ward Thanksgiving preview night (Camlia Hales). I use the same recipe but without the grapes, apples, and pecans, but in place I put pineapple. It is delicious so I am sure it is great with those things too.

April White

'KFC' Coleslaw

I believe I initially found this on allrecipes.com. It's best when made the night before, or given at least 10 hours in the refrigerator. It may not be perfectly KFC, but pretty close in my book.

1/4 c. finely chopped onions
2 T. vegetable oil
1 1/2 tsp. tarragon vinegar (the one I found is made by Heinz)
3/4 c. Miracle Whip
1/3 c. sugar
1 pkg (16 oz) packaged coleslaw

Mix onions, oil and sugar. Add vinegar and whisk in Miracle Whip. Pour over coleslaw veggies and stir. Cover and refrigerate overnight, or at least 10 hours.

Meghan R.
San Jose, CA

Holiday Salad

Maybe not a traditional Thanksgiving dish, but would certainly be a delicious addition to your meal!

2 heads Romaine lettuce, chilled and torn
1/2 to 1 pomegranate, seeded
1/2 red onion, finely sliced
4 oz. slivered almonds, sugared

To sugar almonds, place in a saucepan with 3 tablespoons sugar over medium heat. Stir frequently until almonds are coated and sugar disappears. Cool on wax paper.

2/3 Tbsp. poppy seeds
1/3 c. white vinegar
1/2 c. salad oil
1/3 c. sugar
3/4 Tbsp. grated onion
3/4 tsp. salt
1/3 tsp. dry mustard

Mix ingredients in blender and pour over salad.

Meghan R. (Thomalee A.)
San Jose, CA

Cafe Rio Creamy Tomatillo Dressing

1 package Hidden Valley Ranch
1 cup mayo
1 cup cilantro, chopped
2 cloves garlic, chopped
3 tomatillos - peel off paper, chop
1/3 - 1/2 cups buttermilk, to consistency you want
1/4 tsp. cayenne pepper (optional)

Put in blender and mix.

Ashley Palmer
Livermore, Ca

BBQ Chicken Chop Salad

2 boneless, skinless chicken breasts
1 cup BBQ sauce

Marinate chicken in barbeque sauce, then grill. Chop into pieces.

1/2 head iceberg lettuce, chopped
1/2 head Romaine lettuce, chopped
3 to 4 Roma tomatoes, chopped
1/2 cup cilantro, chopped
1 can black beans, rinced and drained
1 cup frozen sweet corn, thawed
1/2 pound Monterey Jack cheese, grated

Combine chicken in large salad bown with salad ingredients and toss. Serve with Ranch Dressing, additional BBQ sauce, and tortilla chips.

Jessica
Highland, UT

Bean, Corn, and Tortilla Salad

1 can black beans, drained and rinsed
10 oz. corn
1/4 c. salsa
1 c. scallions, chopped
1 avocado
3 tomatoes
salt and pepper
chopped fresh cilantro

Combine above ingredients and serve with romaine lettuce, cheese, and tortilla chips, like you would serve a taco salad.

Libby
New Jersey