We celebrated Thanksgiving by hosting family (about 17) for a Potluck meal. While we honored the day with a Traditional Turkey, people were asked to be creative with their recipes… traditional ingredients served in new ways.
The result was a buffet full of variety, and 4 types of Stuffing! One of my nieces made a Wild Rice and Roasted Veggie salad which I loved.. another a delicious gluten-free dressing and a salad with paper-thin sliced root veggies, and my daughter made a cranberry relish, a barley/green bean toss and a yummy large chunk dressing.
Several nephews contributed our favorite jello based ribbon salad, pies, skin-in mashed potatoes, drinks and a luscious home-made chocolate rum cake.
Add to that list sweet potatoes, green beans and pearl onions in a mushroom sauce, and spiced pumpkin muffins. A little carb-heavy, but a couple such meals a year can be excused.
The customary after-Thanksgiving meals seem to call for transformation of some of the items. Like making turkey Stroganoff with leftovers, or using some of the dressing to stuff mushrooms, etc…
Below is how I transformed the wonderful Wild Rice Salad into a meal.
Wild Rice, Salmon and Veggie Medley
- 2 cups cooked Wild Rice
- 1 c. each roasted Brussel Sprouts & Butternut Squash
- 1/4 cup chopped organic Parsley
- 1 stalk diced organic Celery
- 1 organic Green Onion, chopped
- 1/4 c. diced organic Tomato
- 1 small can (8 oz) wild Salmon, drained
- 1 organic Lime, juiced
- 2 Tbs. organic Virgin Olive Oil
- Sea Salt to taste
Combine all ingredients and toss lightly.
Serve with a toasted slice of Udi’s Chia Millet Bread, or two Rye Vita or your favorite gluten-free, high fiber crackers.
~ Bon Apetit! ♥