Dining In

Salad and Sangria Saturdays

Salad and Sangria

Weekends mean long, lazy brunches. And, you don’t want to spend hours making a brunch, you want to spend hours eating it. This salad is quick, filling, and easy to make. I tried to hold on to a little bit of summer with this Fusilli and Veggie salad and White Wine Sangria yesterday and it was delicious.

For the Salad

What you need:

  • 1 cup boiled fusilli
  • Iceberg Lettuce
  • Cauliflower
  • Broccoli
  • Baby carrots
  • Cubed red onions
  • Cubed green bell pepper
  • Cubed baby cucumber
  • Thousand Island dressing
  • Salt and pepper to taste

Adjust the quantities of the ingredients as per taste. I usually use more veggies and less lettuce. Blanch the broccoli and baby carrots. Mix all the ingredients together in a large salad bowl. Chill and serve.

For the Sangria

Chop strawberries into quarter-sized pieces and blueberries in half and place in a wine glass. Pour in 1/4 glass of orange juice and 3/4 glass of white wine. Chill and serve.

Have a happy Thanksgiving!



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