Thanksgiving is a time for family, thanks, and, of course, an unforgettably delicious feast. While the turkey gets most of the attention, the side dishes are actually the heart of the meal, providing variety, flavor, and tradition to the table. Most of us love the classics that have adorned our holiday plates for decades, but some classic 1950s, 60s, and 70s recipes have become lost on contemporary menus. These lost treasures provide a tasty mix of nostalgia, offbeat flavors, and the opportunity to astonish your guests with something remarkable. Let’s take a look at 14 classic Thanksgiving side dishes that have an interesting history and a good argument for returning to their past glory.
1. Apple Stack Cake
From the Appalachian culture, Apple Stack Cake is a time-consuming dessert that exemplifies gastronomic dedication. This towering masterpiece with its delicate layers of cake alternating with spiced apple filling envelops the kitchen in the warm scent of cinnamon, nutmeg, and sweet apples. Every slice is a testament to heritage, recalling an era when homemade desserts were laboriously prepared with patience and pride.
Dried Apple Stack Cake
Equipment
- 2 9-inch Round Cake Pans
- 1 Large Mixing Bowl
- 1 Whisk or Spatula For mixing batter
- 1 Wire Cooling Rack
- 1 Serrated Knife For splitting cake layers
Ingredients
Main
- 1 18.25 ounce package spice cake mix
- 1 cup dried apples
- 1 cup chopped pecans
- ½ cup shredded or flaked coconut
- â…“ cup currants
- 3 eggs
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ½ cup butter
- 2 cups apple butter
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease bottoms of two 9 inch round layer cake pans.
- In a large bowl, mix the spice cake mix, dried apples, pecans, coconut, currants, eggs, brown sugar, vanilla extract and butter. Pour the mixture into the cake pans.
- Bake in the preheated oven 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- Split each cake layer into four sections. Spread apple butter between the sections and reassemble layers.
Notes
The elaborate preparation of the cake, involving several fragile layers, distinguishes it from easier desserts such as crumbles or pies. Its labor-intensive process probably accounts for its scarcity today, when busy cooks tend to choose faster recipes. But the effort is worth it: the resulting dessert boasts unparalleled richness of flavor and homey appeal that makes it a standout at any holiday feast.
Reviving Apple Stack Cake offers a chance to connect with culinary history and impress guests with a show-stopping centerpiece. Its rich, spiced profile and striking presentation make it a memorable way to honor tradition while creating new memories. This dessert proves that some recipes are worth the time and effort.
2. Classic Candied Yams
Prior to sweet potato casserole getting center stage, Classic Candied Yams were the stars of Southern holiday tables. Delicate yams cooked in a shiny glaze of brown sugar, molasses, or maple syrup added color and taste to the banquet, faintly spiced with warm spices such as cinnamon or nutmeg.
Candied Yams
Equipment
- 1 Medium Baking Dish
- 1 Oven
- 1 Can Opener for canned sweet potatoes
- 1 Spatula for serving
Ingredients
Main
- 1 29 ounce can sweet potatoes, drained
- ¼ cup butter cut into pieces
- ½ cup brown sugar
- 1 ½ cups miniature marshmallows
Instructions
- Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Dotdash Meredith Food Studios
- Place drained sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Dotdash Meredith Food Studios
- Sprinkle with brown sugar. Layer with miniature marshmallows. Dotdash Meredith Food Studios
- Bake in the preheated oven until sweet potatoes are tender and marshmallows have melted, about 20 to 25 minutes. Dotdash Meredith Food Studios
- Enjoy! Dotdash Meredith Food Studios
Notes
- Easy preparation turns yams into a luscious, indulgent side
- Balances savory mains like turkey and gravy with sweetness
- Traditionally spiced with cinnamon, nutmeg, or both
- Overshadowed in recent decades by marshmallow-topped casserole
- Nostalgic, syrupy texture makes it a perfect candidate for revival
Preserving candied yams honors the culinary traditions of the past while bringing a flavor of Thanksgivings gone by to present-day families. Their simplicity of preparation and soothing taste assure their place as a table-talk-worthy component of any contemporary holiday meal.
3. Cranberry Fluff Salad
Cranberry Fluff Salad is a vibrant, pink-colored favorite that teeters on the edge of side dish and dessert. This mid-century concoction marries tart cranberries with a light, whipped foundation, providing a sweet-tart treat that brought color and whimsy to countless Thanksgiving tables.
Cranberry Fluff
Equipment
- 1 Saucepan For melting marshmallows and cranberries
- 1 Whisk or Heat-Resistant Spatula For stirring mixtures over heat and folding
- 2 Mixing Bowls One for chilling marshmallow mixture, one chilled for whipping cream
- 1 Electric Mixer For achieving stiff peaks with whipping cream
Ingredients
Main
- 3 cups miniature marshmallows
- 2 cups ground cranberries
- ¾ cup white sugar
- 2 cups diced apple
- ½ cup seedless grapes halved
- ½ cup chopped walnuts Optional
- ¼ teaspoon salt
- ½ cup heavy whipping cream
Instructions
- Stir marshmallows, cranberries, and sugar together in a saucepan over low heat; cook and stir until the marshmallows melt completely, about 15 minutes. Transfer marshmallow mixture to a bowl and refrigerate 4 hours to overnight.
- Stir apples, grapes, walnuts, and salt into the marshmallow mixture.
- Beat whipping cream in a chilled bowl using an electric mixer until stiff peaks form; fold into the marshmallow mixture.
Notes
- Fluffy consistency and bright pink color established it as a holiday classic
- Mixes cranberries with whipped cream or marshmallows
- Light, airy texture offers contrast to dense sides
- A one-time favorite of both children and adults
- No longer as popular, making it an excellent choice for revival
Reviving Cranberry Fluff Salad brings nostalgia and charm to the table. Its bright appearance and sweet-tart taste stimulate discussion, providing a playful retro flair for contemporary Thanksgiving holidays.
4. Old-Fashioned Vinegar Pie
Old-Fashioned Vinegar Pie is a testament to the resourcefulness of earlier cooks, transforming humble pantry ingredients into a rich, custard-textured dessert. With only seven ingredients, such as apple cider vinegar, this pie serves up a creamy filling with a hint of tanginess that offsets its sweetness. It’s a pleasant and unexpected addition to the holiday repertoire.
The function of the vinegar is discreet, serving as a lemon juice to enhance the flavor without overwhelming it. Conceived in an era when fresh fruit was not readily available, the pie demonstrates resourcefulness, providing a tangy, gratifying alternative to desserts featuring fruit. Its simplicity and distinctive flavor make it stand out from more traditional pies.
Serving this pie is an opportunity to share a slice of history with your guests. Its surprising ingredients and silken texture make it a dessert that is remembered because it intrigues and gains respect for old-fashioned culinary ingenuity.
5. Classic Chess Pie
A Southern tradition, Chess Pie is renowned for its smooth, custard-like interior and caramelized, crackled surface. A dash of vinegar balances the sweetness, providing a delightful contrast that makes this otherwise unassuming dessert shine. Its deep texture and muted tang make it a genuine showstopper at any dessert spread.
Buttermilk Chess Pie with Georgia Peach Topping
Equipment
- 1 Baking Sheet Essential for preheating and ensuring a crisp pie crust.
- 1 Pie Pan A 9 1/2-inch pan is required for baking the pie.
- 1 Large Mixing Bowl For combining the pie filling ingredients.
- 1 Whisk To thoroughly blend the custard ingredients for a smooth texture.
- 1 Saucepot For simmering and thickening the Georgia peach topping.
Ingredients
Main
- 1 store-bought 9-inch round pie dough
- 4 tablespoons salted butter melted
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup sorghum or honey
- 1/4 cup all-purpose flour
- 1 cup whole buttermilk
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- One 16-ounce bag frozen peaches about 3 1/2 cups
- 1/3 cup orange juice
- 1/4 cup sorghum or honey
- 2 tablespoons cornstarch
- Pinch kosher salt
- 1/4 cup confectioners’ sugar
- 1 bunch fresh mint
Instructions
- For the buttermilk chess pie: Place a baking sheet in the oven and preheat the oven to 350 degrees F.
- Line a 9 1/2-inch pie pan with the pie dough. Crimp the edges as desired.
- Combine the melted butter, eggs, granulated sugar, sorghum and all-purpose flour in a large mixing bowl. Whisk in the buttermilk, fresh lemon juice and vanilla extract. Pour the buttermilk mixture into the pie shell and gently place on top of the preheated baking sheet in the oven.
- Bake the pie until the custard is set and golden brown on the surface, 45 to 55 minutes. Allow it to cool completely.
- For the Georgia peach topping: Meanwhile, place the peaches, orange juice and sorghum in a saucepot over medium heat. Cover and cook until just simmering, about 4 minutes. Stir in the cornstarch and cook until a syrup has come together with the peaches, 3 minutes more. Sprinkle in the salt and set aside until ready to serve the pie.
- Serve slices of pie garnished with the peach topping, a dusting of confectioners’ sugar, and some fresh mint.
Notes
- Minimal ingredients with maximum flavor impact
- Defined by a custardy filling and signature crackled top
- Staple of Southern family gatherings and traditions
- Less common today but full of nostalgic charm
- Balanced sweet-tangy notes keep it timeless and appealing
Including Chess Pie on a holiday table adds comfort and sophistication. Its refined simplicity and tradition-steeped taste guarantee it will impress visitors while paying respects to the heritage of Southern baking.
6. Scalloped Oysters
Scalloped Oysters put the taste of the sea on the Thanksgiving table, a salty Southern tradition that was a holiday favorite not so long ago. Covered in crushed crackers, butter, and rich sauce, these plump oysters are baked into a decadent, warming casserole with the perfect blend of soft and crunchy textures.
Chef John’s Scalloped Oysters
Equipment
- 1 Mixing Bowl
- 1 9×13 inch Casserole Dish
- 1 Measuring Cups
- 1 Measuring Spoons
- 1 Large Spoon or Spatula For stirring and spreading
Ingredients
Main
- 3 cups crushed saltine crackers
- ¾ cup unsalted butter melted
- 4 cups shucked small oysters with liquor
- â…› teaspoon cayenne pepper
- salt and ground black pepper to taste
- 2 tablespoons chopped fresh Italian flat-leaf parsley
- 1 cup heavy cream
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Combine saltine crackers and butter in a bowl; stir until all crumbs are saturated with butter.
- Spread 1/3 of the saltines mixture on the bottom of a 9×13-inch casserole dish. Pour half of the oysters with their liquor over the saltines mixture. Season with cayenne pepper, salt, and black pepper. Repeat with next 1/3 of saltines and remaining oysters. Season with cayenne pepper, salt, black pepper, and Italian parsley.
- Sprinkle remaining saltines mixture over the oysters. Drizzle cream slowly and evenly over the top.
- Bake in the preheated oven until bubbling and browned, 40 to 45 minutes. Let rest 10 minutes before serving.
Notes
This recipe is reminiscent of an era when oysters were an everyday food, particularly in coastal areas. Its salty richness pairs nicely with richer holiday fare, providing a sophisticated, surprising counterpoint to the meal. While less known to contemporary tastes, it’s still a favorite among those who know.
Reviving Scalloped Oysters presents an opportunity to dive into coastal culinary history and surprise guests with an evolved, rich side dish. Its distinctive texture and historical appeal make it a unique addition to any celebratory table.
7. Grits Dressing
Grits Dressing is a spicy Southern twist on traditional cornbread dressing, substituting cornmeal for rich grits. Spiced with herbs, spices, and mix-ins such as sausage or vegetables, it emerges from the oven a golden, comforting dish with rich, earthy flavors and an unparalleled texture.
- Replacement of cornmeal with grits provides a rich, unique foundation
- Freely augmented with meaty herbs, sausage, or vegetables
- First highlighted in Southern Living more than 25 years ago
- Soothing, inventive alternative to traditional holiday dressings
- Captures regional Southern personality and gastronomic ingenuity
Ideal for those looking to expand their Thanksgiving plate, Grits Dressing is a classic-meets-new twist on a Southern staple. Its humble beginnings and robust taste make it a conversation piece side dish that satisfies the family and friends year in and year out.
8. Molded Cranberry Salad
Molded Cranberry Salad is a colorful, jiggly reminder of 1960s holiday style. This Jell-O dessert has puckery cranberries suspended in a stiff, red-colored gel, sometimes with chopped nuts or pineapple for texture. Its glittery sheen makes it a celebratory centerpiece.
Cranberry Salad
Equipment
- 1 Food Processor For finely grinding cranberries and orange.
- 1 Large Mixing Bowl For combining all ingredients.
- 1 Whisk For dissolving gelatin smoothly.
- 1 Rubber Spatula For stirring and scraping bowls.
- 1 Serving Mold Any decorative mold or a 9×13 inch pan.
Ingredients
Main
- 2 cups cranberries
- 1 large orange cut into small pieces
- 1 cup white sugar
- 1 cup chopped celery
- 1 cup finely chopped walnuts
- 1 cup crushed pineapple drained
- 1 3 ounce package cranberry (or raspberry) flavored Jell-O mix
- 2 cups hot water
Instructions
- Gather all ingredients. Allrecipes/Julia Hartbeck
- Place cranberries, orange (including rind), and sugar in a food processor. Process together until the cranberries and orange are roughly ground and well combined with sugar. Allrecipes/Julia Hartbeck
- Transfer to a bowl. Stir in celery, walnuts, and pineapple until thoroughly mixed. Allrecipes/Julia Hartbeck
- Place gelatin in a bowl and pour hot water over top (don’t let stand). Whisk together to dissolve. Allrecipes/Julia Hartbeck
- Pour gelatin over the cranberry mixture. Stir to combine. Allrecipes/Julia Hartbeck
- Pour into the mold of your choice and chill until you are ready to serve. Allrecipes/Julia Hartbeck
- Enjoy! Allrecipes/Julia Hartbeck
Notes
2. When dissolving the gelatin, whisk vigorously to prevent lumps, ensuring a smooth, uniform set. Promptly combine it with the fruit mixture.
3. Thoroughly drain the crushed pineapple to avoid excess liquid, which could impact the gelatin’s setting time and final consistency. Lightly toasting the walnuts before adding them can enhance their nutty flavor and aroma. Garnish with fresh mint or extra cranberries for elevated presentation.
Once a fashionably chic standard, this frozen salad is a bright, zesty counterpoint to richer Thanksgiving fare. Its whimsical appearance and chilly, fruity taste are a throwback to mid-century entertaining and a great way to bring retro allure to your holiday table.
Returning to this salad is an opportunity to harvest the playful nature of old-time cooking. Its bright color and nice texture guarantee that it will bring smiles and memories and serve as a nice, tasty addition to your holiday meal.
9. Watergate Salad
Watergate Salad was a light, pastel-green dessert that became a holiday staple throughout the Southeast and Midwest. Prepared with pistachio pudding mix, canned crushed pineapple, marshmallows, and whipped topping, it added a sweet, creamy contrast to meaty Thanksgiving buffets.
WATERGATE SALAD
Equipment
- 1 Large Mixing Bowl
- 1 Rubber Spatula
- 1 Can Opener
- 1 Measuring Cups
- 1 Serving Bowl
Ingredients
Main
- 1 can crushed pineapple in juice, undrained
- 1 pkg pistachio flavor instant pudding
- 1 cup miniature marshmallows
- 1/2 cup chopped pecans
- 1 1/2 cups thawed cool whip whipped topping
Instructions
- Open the can of crushed pineapple; do not drain the juice, as it is essential for activating the pudding.
- In a large mixing bowl, combine the undrained crushed pineapple with the entire package of pistachio flavor instant pudding mix. Stir vigorously until the pudding mix is completely dissolved and no lumps remain.
- Add the miniature marshmallows and chopped pecans to the pineapple and pudding mixture. Stir gently to distribute them evenly.
- Carefully fold in the thawed Cool Whip whipped topping until all ingredients are just combined. Overmixing can cause the Cool Whip to lose its airy volume.
- Transfer the prepared salad to a decorative serving bowl or an airtight storage container.
- Cover the bowl or container and refrigerate for a minimum of 2 to 4 hours, or preferably longer (even overnight), to allow the pudding to set fully and the flavors to meld and deepen.
- Before serving, give the salad a gentle stir to re-distribute ingredients.
- Garnish with additional chopped pecans, a few extra miniature marshmallows, or a maraschino cherry for added visual appeal, if desired.
- Serve chilled as a refreshing side dish or a light, sweet dessert.
Notes
- Light and airy texture and bright color made it a festive standout on holiday tables
- Whimsical representative of mid-century “fluff salads”
- Nostalgic pistachio taste is a hit with several generations
- A classic, now due for a rebirth in current celebrations
- Easy to make and always a crowd-pleaser
This salad has both playfulness and nostalgia, providing a sweet and refreshing respite from richer foods. Its ease and vintage appeal make it a lovely throwback to the old ways with a new spin.
10. Pineapple Casserole
Pineapple Casserole is a Southern favorite that combines sweet crushed pineapple with cheddar cheese and a buttery cracker crust. This unexpected blend of sweet and savory results in a special, comforting dish that’s both rich and simple to make with only five ingredients.
Pineapple Casserole
Equipment
- 1 Casserole Dish 1 ½-quart
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Measuring Tools (cups and spoons)
- 1 Crushing Tool (e.g., rolling pin for crackers)
Ingredients
Main
- 1 20 ounce can pineapple chunks
- 1 20 ounce can crushed pineapple, drained
- 2 cups shredded sharp Cheddar cheese
- ½ cup white sugar or to taste
- â…“ cup all-purpose flour
- 40 buttery round crackers such as Ritz, crushed
- ½ cup butter melted, or to taste
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Preheat the oven to 350 degrees F (175 degrees C).
- Drain the can of pineapple chunks, reserving 1/4 cup of the pineapple juice to use in this recipe. Discard remaining juice or reserve for a different use. Dotdash Meredith Food Studios
- Transfer drained pineapple chunks and reserved 1/4 cup juice into a large bowl. Add drained, crushed pineapple, cheese, sugar, and flour; mix to combine. Dotdash Meredith Food Studios
- Pour into a 1 ½-quart casserole dish. Dotdash Meredith Food Studios
- Mix cracker crumbs and melted butter in a small bowl; sprinkle over pineapple mixture. Dotdash Meredith Food Studios
- Bake in the preheated oven until golden brown, about 30 minutes. Dotdash Meredith Food Studios
Notes
The acidity of the pineapple complements the decadent cheese and crunchy topping perfectly, creating a nice contrast to common holiday sides. Its simplicity and strong flavor embody the resourcefulness of early cooks, and it is an innovative addition to any feast.
Reviving Pineapple Casserole brings to the table a quirky, tasty side that surprises and delights. Its unusual flavor profile and comforting texture make it a conversation piece and a memorable addition to your Thanksgiving table.
11. Old-School Squash Casserole
Old-Fashioned Squash Casserole is a classic Southern favorite, combining soft yellow squash and a creamy, cheesy sauce with a crunchy cracker or breadcrumb topping. Its rich flavor and comforting texture have earned it a place on holiday tables for generations.
- Demonstrates creativity in converting everyday vegetables into a festival dish
- Creamy, cheesy center contrasted with golden crust
- A comforting but classic substitute for green bean casserole
- A deeply rooted tradition of Southern cuisine
- Classic and nostalgic, sure to please crowds at holiday gatherings
The inclusion of this casserole in a Thanksgiving meal adds homey comfort and regional tradition to the table. Its classic popularity guarantees that it will be a welcome part of holiday celebrations.
12. Buttermilk Spoon Bread
Buttermilk Spoon Bread is a Southern treasure that combines the texture of cornbread, soufflé, and dressing. With ingredients like cornmeal, buttermilk, and eggs, this light, custard-like bread presents an intense corn taste with a hint of tanginess, ideal for gravy sopping.
Buttermilk Seed Bread
Equipment
- 1 Large Mixing Bowl
- 1 Small Bowl For yeast activation
- 1 Wooden Spoon For mixing dough
- 2 9×5 inch Loaf Pans
- 1 Damp Cloth For covering dough during rising
Ingredients
Main
- 1 .25 ounce package active dry yeast
- 1 teaspoon white sugar
- ¾ cup warm water 110 degrees F/45 degrees C
- 1 ½ cups buttermilk
- 2 tablespoons margarine melted
- 3 tablespoons honey
- 2 teaspoons salt
- 2 tablespoons sesame seeds
- 2 tablespoons flax seeds
- 2 tablespoons poppy seeds
- 2 tablespoons sunflower seeds
- 2 cups whole wheat flour
- 4 cups bread flour
Instructions
- In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
- Combine buttermilk, butter or margarine, honey and the yeast mixture in a large bowl. Add the salt, all of the seeds and the whole wheat flour. Stir to combine. Add the bread flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
- Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees F). Grease two 9×5 inch loaf pans.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.
Notes
Its airy, fluffy texture and refined flavor dress up the holiday table, providing a distinct alternative to customary breads. The dish is a testament to Southern cooks’ ingenuity, transforming humble ingredients into something refined and memorable.
Serving Buttermilk Spoon Bread brings a measure of airy sophistication to your Thanksgiving table. Its unique texture and soothing flavor ensure a wonderful way to pay homage to culinary tradition and surprise your guests.
13. Egg Custard Pie
Silky, unobtrusive Egg Custard Pie serves up comfort with its easy, creamy filling. It is composed of eggs, milk, sugar, and the hint of vanilla or nutmeg, and it demonstrates that simple ingredients can produce something refined and pleasing.
- Subtle sweetness and smooth texture give it the light feel of pumpkin or pecan pie
- Time-honored tradition that brings people together and warms hearts
- Sentimental dessert that’s simple to make but rich in flavor
- Resonates with visitors who love traditional, old-fashioned comfort
- Effortless sophistication makes it a favorite generation after generation
Egg Custard Pie still wins hearts with its mix of restraint and flavor, providing tradition and comfort on the dessert table.
14. Old Fashioned Cucumber Salad
Old Fashioned Cucumber Salad provides a cool, crisp counterpoint to the heavy Thanksgiving meal. Thinly cut cucumbers are dressed with a sweet and sour vinegar dressing, frequently with dill or onion, providing a light, summery note to the fall feast.
Cucumber Tomato Salad
Equipment
- 1 Large Mixing Bowl For whisking dressing and tossing salad
- 1 Whisk
- 1 Chef’s knife
- 1 Cutting Board
- 1 Vegetable Peeler For cucumbers
Ingredients
Main
- 1 cup water
- ½ cup distilled white vinegar
- ¼ cup vegetable oil
- ¼ cup sugar
- 1 teaspoon salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 3 cucumbers peeled and sliced ¼-inch thick
- 3 tomatoes cut into wedges
- 1 onion sliced and separated into rings
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth. Dotdash Meredith Food Studios
- Add cucumbers, tomatoes, and onion and stir to coat. Dotdash Meredith Food Studios
- Cover bowl with plastic wrap; refrigerate for at least 2 hours for best flavor results. Dotdash Meredith Food Studios
- Enjoy! Will Dickey / Food Styling: Margaret Dickey / Prop styling: Phoebe Hauser
Notes
This easy salad is a testament to the ingenuity of old-fashioned cooking, taking unassuming ingredients and turning them into a colorful, aromatic dish. Its crisp texture and pure flavor are just the thing to cut through rich holiday food.
Including this salad on your table adds a light, old-fashioned note that’s simple to make and loved by all. Its cool flavor and endearing simplicity make it an ideal addition to finish off your Thanksgiving feast.
