Cooking Time: 20 minutes | Originally enjoyed on: 11/22/2009
This past Sunday, the Foodies gathered for one of the most epic Foodie Fridays ever: Thanksgiving Pre-Party. With over seventeen guests in attendance, we approached this one differently by making it a potluck. We had a ball stuffing ourselves full of delicious food and enjoying the fantastic view from Paul/Mark/Neil’s fantastic apartment.
The courses had an approximate $10 budget and included: dinner rolls, chips and dip, sautéed mushrooms, green bean casserole, garlic mashed potatoes, mac and cheese, salad, baked spaghetti with olives and cilantro, ham, turkey, salmon, vegetable stir-fry, home-made cranberry sauce, stuffing, candied yams, pumpkin pie, pumpkin cheesecake, ice cream, and roasted squash.
Oh, and for the over 21 crowd, “Indian beer” and wine.
In honor of remembering that dinner and the holidays, I’m posting one of the dishes I made for the potluck: cranberry almond salad with a sweet cider and vinegar dressing.
I first had this salad one year ago when I attended a smaller pre-Thanksgiving gathering with Anna S. and friends. It was the best homemade salad I had ever tasted, and I’ve reproduced that dish several times after. You can find the recipe at the original site.
The recipe is very simple, but the ingredients tend to add up. I recommend buying the poppy seeds and sesame in bulk (a la Whole Foods or Berkeley Bowl). You can also find dried cranberries and pre-roasted almonds at Trader Joe’s for an extremely reasonable price. Lastly, I usually use more cranberries and almonds in my salad than the recipe calls for, so don’t be afraid to vary the proportion of dry ingredients to salad to match your taste.