A Table Tidbit

For those of you in the U.S., you might just be having similar thoughts as I am:

• who's making what for Thanksgiving?
• what recipes am I going to use for my meal "assignments"?
• when will I manage to get to the grocery store? 
• when do I need to make what?

So I spent a little time on the subject this weekend, and the menu and assignments are at least in place:

I'll be trying a new recipe for dressing this year - the "stuffing" from The Pioneer Woman, though I won't actually be stuffing; the Layered Green Salad {below} is an old standby and family favorite; cranberry sauce will be canned and jellied per request; and the Pecan Pie will be my standard.

I'm hoping those of you celebrating this week will consider linking to Tuesday at the Table and sharing about the upcoming holiday. For everyone else, consider linking your latest donut adventure (couldn't help myself!), your current table project, or what treat you'll miss most due to the Hostess crisis. Meanwhile, I'll share that salad recipe . . .

Layered Spinach Salad
adapted from "feasting after . . . work and play", by Susi Anderson

In large salad bowl, layer the following:
1 - 10 oz. bunch fresh spinach, torn into bite-size pieces
sprinkle with salt, pepper, and a pinch of sugar
6 chopped hard-boiled eggs
1/2 head iceberg lettuce - chopped
1 bunch green onions - chopped

Spread with dressing. (1 cup each sour cream and mayonniase, 1/4 tsp. prepared mustard, salt and pepper)

Continue layering:
1 cup grated Swiss cheese
8 slices bacon - crisp and crumbled

Cover and refrigerate up to several hours. Before serving, add sliced avocado on top.
Serves 8 to 10.