In some families, roast goose is the traditional show piece for the annual Thanksgiving dinner.
Other families will serve duck or turkey, even ham or a large roast of lamb.
In less formal settings, a full barbecue grill might provide hamburgers, steaks or hot dogs.
Regardless of the star of the day, salads of all varieties will complement the presentation proudly prepared for families and friends.
This week’s column offers a few ideas for salads that will nicely fill out the menu for a Thanksgiving meal.
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Sweet Macaroni Salad
- 4 cups elbow macaroni
- 1 cup small coloured pasta
- 1 tbsp. vegetable oil
- 1 onion, chopped into small pieces
- 1 cup chopped cucumber
- 2 stalks celery, diced
- 2 cups mayonnaise
- 1-14 oz. can sweetened condensed milk
- 1 1/4 cups vinegar
- 1 cup granulated sugar
- 2 tsps. salt
- 1/2 tsp. pepper
Cook macaroni, pasta and chopped onion in boiling water to which 1 tbsp. vegetable oil has been added. Drain and rinse in cold water and drain again.
Add sugar to warm macaroni and stir to dissolve. Add cucumber and celery, mix then set aside.
For the dressing whisk together the mayonnaise, milk, vinegar, salt and pepper.
Stir into the macaroni and mix well. Cover and store in refrigerator overnight.
If salad seems too runny, add more mayonnaise and mix well.
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Creamy Cucumber Salad
- 1/2 cup commercial sour cream
- 2 tbsps. fresh dill, chopped, or dill seed
- 1 tbsp. olive oil
- 1 tbsp. lemon juice
- 1/2 tsp. garlic powder
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 6 cups cucumber, peeled and sliced
- 1 small red onion, sliced finely
In a large bowl, whisk first seven ingredients until combined. Stir in cucumbers and onions until dressing covers them completely. Cover bowl and place in refrigerator to chill for several hours before serving.
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Spam Salad
- 1 tin of low-sodium spam or a chunk of bologna
- 3 hard-boiled eggs, shelled
- 1/4 cup green or yellow relish
- 1 cup mayonnaise
- shredded cheese
Roughly chop the meat and eggs and transfer to a large bowl. Add relish and mayonnaise and stir until well combined. Add cheese to top of mixture.
Chill until ready to serve. It may be served as a dip for crackers or as a side salad.
Joyce Walter can be reached at ronjoy@sasktel.net
