PS We aren't fussy so fruit salad or veggie salad or whatever just give me some ideas! LOL

My family always loved Waldorf salad on Thanksgiving-plus cole slaw. Me personally? I always have to have 'Copper Pennies', and I do a marinated salad (make a day before), with frozen green beans,(just stemed until almost done) marinated artichokes, button mushrooms, roasted red peppers (from the jar), scallions & diced pieces of cheese -(your choice). I mix Catalina dressing with either the yogurt bleu cheese or with a creamy Italian. YUM!

Growing up the traditional "salad" was a Marshmallow Fruit Salad..my mom always "boiled" the dressing..but it's canned fruit, marshmallows and sometimes chopped nuts. The boiled dressing was the drained juices thickened with cornstarch. She might have added in a tub of Cool Whip too...
As kids it was called Fruit Fluff. LOL
I loved it as a kid..and one bite now would be sufficient..just for the "memory"...lol

oh and sometimes a Carrot Salad..Grated carrots, raisins and mayo plus seasonings..I don't "cook" much like my mom did.

Now a days my favorite "dinner" salad side is baby spinach with hot bacon balsamic dressing.

Buy a couple bags of coleslaw, chop some apples, add some grapes (cut in half), miracle whip etc, and you've got a lovely, quick, and delicious slaw.

Being as I don't have Thanksgiving, anymore, I have made this and it was delicious!

Lemon Cream Salad
10 ounces lemon-lime carbonated beverage
1 cup miniature marshmallows
6 ounces cream cheese
1 (6-ounce) package lemon flavored gelatin
20 ounces frozen red raspberries in syrup, drained ***I used canned blueberries
1 (20-ounce) can crushed pineapple, drained
3/4 cup chopped pecans
1 cup whipped topping (recommended: Cool Whip brand)
Directions
In a saucepan over low heat, combine lemon-lime beverage, marshmallows and cream cheese and stir until smooth. Remove mixture from heat and add lemon-flavored gelatin until dissolved. Stir in thr raspberries, pineapple and pecans and chill until mixture is the consistency of unbeaten egg whites. Fold in whipped topping and pour into a lightly oiled 5 cup gelatin mold. Chill until firm and serve.

***I put mine in a square pyrex dish

My mom makes lemon jello with grated carrots, very refreshing yet simplest I can think of.

I have 2 favorite salad recipes- both would be wonderful on a holiday.

Radicchio Salad

1/2 cup raisins, cover with bourbon and let soak for about 2 days, longer is OK, cover though and keep in fridge after they're plumped.

1 cup pecan halves
1 T. packed brown sugar
1/2 tsp. cumin
1/2 tsp cayenne pepper

3/4 cup olive oil
1/4 cup red wine vinegar
1 T. dijon mustard
salt and fresh ground pepper to taste

2 small heads radicchio
2 heads endive (both lettuces torn into bite sized pieces)
1 medium red onion, sliced
2 medium granny smith apples, cubed
2 cups chopped celery
1/2 crumbled feta or bleu cheese

Heat pecans, sugar, cumin and cayenne in large skillet over medium heat until sugar melts and nuts are toasted and coated. Set aside to cool on parchment paper. (You can do this part days ahead if you promise not to eat all the nuts!)

Blend oil, vinegar and mustard in small bowl with whisk. Season with salt and pepper. Refrigerate until serving time.

Toss radicchio, endive, onion, apple and celery with dressing in large bowl. Divide onto 8 plates. Serve each with a sprinkling of pecans, raisins and cheese.

(This makes a lot of salad, if you add the dressing to the salads individually, you can keep the leftovers better)

and this one-

Warm Sweet Potato and Spinach Salad

Ingredients

* 2 tablespoons olive oil
* 2 ounces Genoa salami, finely chopped
* 5 cups cubed, peeled sweet potatoes (1-3/4 pounds)
* 2 cloves garlic, minced
* 1/2 teaspoon salt
* 1 medium tart apple, peeled, cored, and shredded (3/4 cup)
* 2/3 cup apple juice
* 3 tablespoons cider vinegar
* 1 tablespoon olive oil
* 1/4 teaspoon ground allspice
* 1/4 teaspoon coarsely ground pepper
* 1/8 teaspoon ground cloves
* 8 cups baby spinach
* Thinly sliced red onion

Directions

1. In a wok or a very large skillet, heat the 2 tablespoons oil. Cook and stir salami in hot oil about 1 minute or until crisp and brown. Using a slotted spoon, remove salami from wok. Drain on paper towels.

2. Add potatoes, garlic, and salt to wok. Cook and stir over medium to medium-high heat 12 to 14 minutes or until potatoes are tender. Transfer to large bowl. Add shredded apple. Toss to combine. Spoon into heat-proof bowl; keep warm.

3. Combine apple juice, vinegar, the 1 tablespoon olive oil, allspice, pepper, and cloves. Add to wok or skillet; bring to boiling. Divide spinach among 10 to 12 salad plates. Top with potato mixture. Drizzle with hot dressing. Top with onion. Sprinkle salami over all. Makes 10 to 12 servings.

These are the 2 best salads I've ever had.

All of these are good suggestions.....but I'm wondering
why someone isn't helping you with the meal? You fix
the meats, and maybe dessert, and the others bring the balance of the dishes?

My favorite "kinda different" salad:

Petit Pois Salad

I pound frozen tiny peas, raw
1/3 cup chopped celery or water chestnuts
4 hard cooked eggs, chopped
3 dill pickles, chopped
1 small onion, chopped
1/8 tsp pepper
1/4 cup mayonnaise
1 tsp prepared mustard
½ tsp hot sauce
Parmesan cheese, optional

Combine first 6 ingredients. Combine rest of ingredients and blend the two mixtures. Garnish with parsley. Cheese may be mixed with the peas. If so, use 3 Tbls. Or sprinkle on each serving. Attractive served in a tomato shell.

Sue

I used to make this a lot and everyone like it. Is very easy and is made ahead of time.
Kraut Salad

1 can kraut, drained and rinsed with water
1 cup celery cut in inch long thin strips.
½ cup bell pepper, cut in strips
¼ cup pimento, cut fine
¼ cup onion, thin sliced and separated

Mix these ingredients and set aside.

Combine:
1 cup sugar
¼ cup tarragon vinegar

Boil until clear. Pour over kraut while hot. Let set 1 hour. Refrigerate over night.

I like a a green salad. I use a mixed green salad as a base, one that comes with the grated carrots, red cabbage etc. I then add sliced olives, some grated parmesan cheese, (already grated at Market Place, and then some tortilla chips or other fixins from the Salad section. You could add tomatoes, red onions, or whatever you like. My salad is never the same each time.
Also if you have a Super Value store, check for Shepps Deli salads. They are made here in Lansford and are OH SO GOOD. And we know the owners. I believe they are Pride of Dakota members too.

Mine is a lot like Jannie's. We call it sun-glow salad.
Grated carrots, drained crushed pineapple in orange jello. Dottie

I will post a salad I often make for holidays. It is very festive looking and delicious.

Here is a link that might be useful: Pear & Pecan Salad with Mixed Greens

Fresh Waldorf salad or citrus salad with either red onions and toasted almonds and greens or avocado and greens.

Problem solved! DD Heather asked what she can bring. I pointed her in this direction! LOL

I love to serve a mixed green mescalin salad with roasted nuts, red onions, mandarian oranges and a tangy sweet dressing.

This was my dad's favorite Holiday salad.His mother use to make it for him every Christmas.A little different but so good.

MaMaw's Fruit Salad

Dressing
Make this first or it can be made ahead of time and refrigerated in a covered container for several days.
In a medium sauce pan mix together:
1/4 C. granulated sugar
2/3 C. cold water
1/4 C. white vinegar
3 T. fresh squeezed lemon juice
1 tsp. vanilla flavoring
Dash of salt
Bring to a boil over medium heat and stir until sugar is dissolved.Cook 5 minutes,reduce heat.
Whisk 4 egg yolks until smooth and creamy.Slowly add the egg yolks to the liquid mixture,whisking constantly until the eggs are incorporated into the mixture.Cook 5 more minutes,whisking constantly.Set aside and cool to room temperature.Mixture will thicken slightly as it cools.

Mix together in a large bowl:
4 C. slightly ripe bananas,diced.Extra ripe ones don't work in this salad.
4 C. Golden Delicious apples,peeled and diced.You can use any crisp,sweet apple.
3-4 stalks celery,chopped in small pieces.
1 C. broken pecan or walnut pieces
Pour the dressing over the above ingredients and mix well so the fruit won't turn dark.Chill several hours before serving.You can also add pineapple chunks or tidbits,miniature marshmallows,maraschino cherries if desired but it is wonderful just as it is.