It’s the one thing lacking on the traditional Thanksgiving menu. Well, fruit and color, actually. There’s a lot of brown and white going on…… turkey, stuffing, mashed potatoes, gravy, creamed corn and creamed onions. Not exactly a rainbow of colors. Cranberries are usually the only fruit – and color – for many traditional spreads. So think about adding more fruit dishes, especially those made with in-season apples, pears, persimmons and pomegranates.
Here’s an easy recipe to get you started: Apple Cherry Pecan Salad.
It’s my revised, more upscale, nutrient-boosted version of that old-fashioned Waldorf salad. This version contains more fiber, vitamins and minerals and antioxidants from the added dried tart cherries and red onion. Plus the fat is kept reasonable by using light mayonnaise rather than full fat. And yes, apple pie and pumpkin pie (in moderation!) do qualify as fruits! Happy, healthy Thanksgiving.
Apple Cherry Pecan Salad
4 large Fuji, Gala or Honeycrisp apples, cored and cut into ½-inch cubes
2 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
1 ¼ cups dried tart cherries
1 cup thinly sliced celery
½ cup finely chopped red onion
½ cup Kroger light mayonnaise
1 cup coarsely chopped pecans
Mix chopped apples with lemon juice and lemon zest in large bowl. Add cherries, celery and red onion; toss. Mix in light mayonnaise. Refrigerate until ready to serve. Stir in chopped pecans right before serving. Makes about 12 cups. (12 one-cup servings)