The first Thanksgiving I spent with my husband’s family, his Aunt Nancy made a salad very similar to this. It was delicious, but I can’t for the life of me remember what dressing she used, I think maybe bottled Italian. She also used lettuce, but I swapped it out for spinach and suddenly blue cheese and spinach became one of my new favorite flavor combinations. The spinach begins to wilt pretty quickly, especially with the mandarin oranges in this salad, so dress right before serving.
Nancy’s Thanksgiving Salad (almost)
1/4 cup diced white or red onion
1/2 cup pomegranate seeds
1/4 cup crumbled blue cheese
7 ounce can mandarin orange segments, drained
6 cups baby spinach leaves, washed and dried
1 batch blue cheese vinaigrette
- Put onion, pomegranate seeds, blue cheese and spinach in your serving bowl and mix well.
- Right before serving dress the salad and scatter the mandarin oranges over the top.