Totally by accident, we planned this little weekend over Veteran’s Day weekend and the Marine Corps birthday. So, this trip is either going to be great or lots of trouble with getting these boys together again. Let me tell you, they may not see each other often, but when they do, Lord they make up for lost time. You may remember, we had a little reunion at a wedding in June, which was so fun, but five days of them together, I’m predicting trouble with a capital T. So, wish me luck and sanity!
Our flight is at 6 a.m., so we have to be up at an hour that is so gross I’m not even going to say it... sigh. Even though I fly 10 or so times a year, I am a very nervous flyer, and we’re expecting some weather tomorrow. So, if you guys could send up a quick little prayer for me, that would be awesome!
Before we head off on our little vacay, I have a very yummy and easy recipe for you! A very delicious and very easy to make harvest salad. Not only does it taste great, but with the colors, it is gorgeous on your Thanksgiving table!
Like most great salads, this recipe starts with the dressing — a fabulous and fresh creamy shallot dressing. It is tangy and creamy, yet of course in foodie’s diet fashion, still very healthy!
For the dressing
For the salad
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