When you're asked to bring the green tossed salad . . .

[Anonymous]

25 guests, about 2 hours away, zero room for prep. So what's a good Thanksgiving contribution that can be all prepared/chopped ahead and travel and then tossed together at the last minute? I don't have any ideas to make the salad seem at all above average.

[Anonymous]

Make your own croutons with cinnamon sugar. Then toss mixed greens, dried cranberries, and crumbled blue cheese with the croutons and a balsamic vinaigrette. The croutons will take a bit of work at home, but the salad will asssemble in two seconds on site. You won't even need a knife.

[Anonymous]

I make this bok choy salad with toasted ramen noodles. Slice the bok choy thin so it looks shredded. Toast noodle and seeds beforehand. Pack separately from dressing and greens. Assemble when you arrive.

http://m.allrecipes.com/recipe/24382/rosies-bok-choy-salad?mvtid_tab=b

[Anonymous]

I would do a green salad (I prefer red leaf, sometimes mixed with one of those "baby greens" mixed bags) with candied pecans and cranberries and a balsamic dressing. Wash and tear the lettuce ahead of time, dry well, and transport in a covered bowl(s) - store in trunk so it doesn't heat up and wilt in the passenger compartment. Prep the dressing and toppings at home but bring in separate containers. Assemble on site. You could also add orange sections or goat cheese - not my preference, but popular. (I'm more of a "good lettuce, good dressing, nothing else" salad eater.)

[Anonymous]

I never put dressing into big salad bowls. Dressing is always on the side. Some people don't like salad dressing.

[Anonymous]

Anonymous wrote:I would do a green salad (I prefer red leaf, sometimes mixed with one of those "baby greens" mixed bags) with candied pecans and cranberries and a balsamic dressing. Wash and tear the lettuce ahead of time, dry well, and transport in a covered bowl(s) - store in trunk so it doesn't heat up and wilt in the passenger compartment. Prep the dressing and toppings at home but bring in separate containers. Assemble on site. You could also add orange sections or goat cheese - not my preference, but popular. (I'm more of a "good lettuce, good dressing, nothing else" salad eater.)

I like this idea. For my home made balsamic, I usually do 2 parts balsamic vinegar, 3 parts olive oil, 0.5 part agave + salt & pepper. I seal it up nice and tight and then have my toddler shake it up to "help" - she loves the little task.

[Anonymous]

I've done 2 things.

1) I buy a bunch of the bagged spinach, blue cheese, cranberry, and glazed pecan salad at Trader Joe's. Then I assemble at the location. It tastes good, and no one seems to care that I didn't "make" it.

2) I've made a version of this, that was well received. Because you are using "fancy" ingredients it seems really fancy even though it's simple and quick. The sliced fennel and pomegranate seeds travel easily and you can whip up the dressing and slice the oranges when you get there.

http://mideastfood.about.com/od/soupssalads/r/Fennel-Salad-With-Blood-Oranges-And-Pomegranate.htm

[Anonymous]

I would do a green salad (I prefer red leaf, sometimes mixed with one of those "baby greens" mixed bags) with candied pecans and cranberries and a balsamic dressing. Wash and tear the lettuce ahead of time, dry well, and transport in a covered bowl(s) - store in trunk so it doesn't heat up and wilt in the passenger compartment. Prep the dressing and toppings at home but bring in separate containers. Assemble on site. You could also add orange sections or goat cheese - not my preference, but popular. (I'm more of a "good lettuce, good dressing, nothing else" salad eater.)

This is a good suggestion. You can also add pomegranate to the salad, which is festive and in season right now. Apples work as well. If you don't feel like dealing with prepping lettuce, you can buy pre-washed mixed greens or spinach.

[Anonymous]

Ha, reminded me how my mom banned me from bringing salad after I showed up with baby spinach, feta, kalamata olives and other "odd & high class things." Seems it was suppose to be iceberg with shredded chedder cheese, cherry tomatoes, and homemade Hidden Valley Italian dressing.

[Anonymous]

Anonymous wrote:Ha, reminded me how my mom banned me from bringing salad after I showed up with baby spinach, feta, kalamata olives and other "odd & high class things." Seems it was suppose to be iceberg with shredded chedder cheese, cherry tomatoes, and homemade Hidden Valley Italian dressing.

Ewww. I don't think you'll have that problem with people in DC - we'll happily eat our spinach salad instead.

[Anonymous]

Or spinach, blue cheese, cherry tomatoes, pears, with a honey lemon vinaigrette. You can chop at home and toss all together when you get there.

[Anonymous]

Anonymous wrote:Or spinach, blue cheese, cherry tomatoes, pears, with a honey lemon vinaigrette. You can chop at home and toss all together when you get there.

I've tried pears for salad and they go brown before they get to the table. I don't think putting lemon juice on them would do much for their taste.

[Anonymous]

For the glazed pecans or walnuts, can anyone suggest good ready-made ones?

[Anonymous]

Anonymous wrote:I've done 2 things.

1) I buy a bunch of the bagged spinach, blue cheese, cranberry, and glazed pecan salad at Trader Joe's. Then I assemble at the location. It tastes good, and no one seems to care that I didn't "make" it.

2) I've made a version of this, that was well received. Because you are using "fancy" ingredients it seems really fancy even though it's simple and quick. The sliced fennel and pomegranate seeds travel easily and you can whip up the dressing and slice the oranges when you get there.

http://mideastfood.about.com/od/soupssalads/r/Fennel-Salad-With-Blood-Oranges-And-Pomegranate.htm

This salad is ridiculously good. They were sampling it the other week at TJs and I watched the demo girl sell a boatload of bags. I'd honestly just get this and be done with it.

[Anonymous]

Anonymous wrote:Ha, reminded me how my mom banned me from bringing salad after I showed up with baby spinach, feta, kalamata olives and other "odd & high class things." Seems it was suppose to be iceberg with shredded chedder cheese, cherry tomatoes, and homemade Hidden Valley Italian dressing.

This reminds me of an episode of How I met Your Mother. Mayonnaise salad in Minnesota.