*This is a sponsored post for Eggo brand waffles. The recipe, thoughts and opinions are my own!*
I was really excited about this challenge to come up with non-breakfast (as in: not just butter and syrup) uses for our favorite freezer waffles.
Actually I kind of love a challenge of any kind, but my family’s obsession with Eggo waffles made this one extra fun.
This week’s theme is Thanksgiving foods. (Waffles on Thanksgiving? Really?!)
Yep! And,of course, my first thought was some kind of waffle stuffing, but that just seemed too… I don’t know. Too much work I guess.
Then this salad idea popped into my head and oh my word is it good.
The funny thing is, I don’t really remember serving or eating salad at any Thanksgiving dinners. Oh, I know they must have been there, but I never got around to them. I plan on changing that ‘salad-is-second-rate’ mindset with this one.
The combination of a maple vinaigrette with the buttery, toasted waffle croutons, toasted almonds and dried cranberries is just so much fun.
The waffle croutons are the perfect balance of crunchy and chewy and the dried cranberries are such a great complement to the tangy maple dressing.
