CONTEST-WINNING FESTIVE TOSSED SALAD
With its unique medley of fruits and festive look, this tossed salad is a holiday tradition at our house. Our three grown daughters have come to expect it. One forkful reminds us of all the things we can be thankful for. -Jauneen Hosking, Waterford, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- For dressing, place first five ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. Add poppy seeds; pulse just until combined. , To serve, place remaining ingredients in a large bowl. Toss with dressing.
Nutrition Facts : Calories 288 calories, Fat 21g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 195mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.
CHRISTMAS SALAD
Not only does this colorful salad double as a beautiful centerpiece for your holiday buffet table, it also solves the problem of soggy lettuce. The citrus dressing goes in a bowl and the salad is arranged around the dressing to look like a wreath. Guests can serve themselves and drizzle on the dressing as desired.
Provided by Food Network Kitchen
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Line a plate with parchment. Toss the pecans with the pumpkin pie spice, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Add the mixture to a small nonstick skillet and heat over medium heat, tossing frequently, until the spices begin to brown and become fragrant, 1 to 2 minutes. Drizzle in 1 tablespoon of the honey and cook, stirring constantly, until the honey begins to caramelize and the pecans are well coated, 1 to 2 minutes. Transfer to the prepared plate, making sure the pecans are in an even layer and not stacked on top of each other. Let cool completely, about 20 minutes.
- Meanwhile, place a small bowl that can hold 1 cup of salad dressing in the center of a large platter. Toss the arugula, frisee and radicchio in a large bowl. Spread the lettuce mixture in a circle to resemble a wreath around the bowl on the platter.
- Slice both ends off one of the oranges and set the fruit flat-side down on a cutting board. With a paring knife, slice the peel and the pith off in sections, following the shape of the orange. Remove whole segments by cutting towards the center of the orange along a membrane. Then slice along the adjacent membrane to release the segment. Place the segments in a small bowl. Squeeze the juice from the remaining membranes into a medium bowl.
- Halve the remaining orange and squeeze the juice into the medium bowl (you should have about 1/3 cup). Whisk in the vinegar, Dijon, remaining 1 tablespoon honey, 1/4 teaspoon salt and a few grinds of black pepper. Whisking constantly, slowly drizzle in the olive oil until emulsified. Pour the dressing into the bowl in the center of the platter.
- To serve, scatter the honeyed pecans, orange segments, pomegranate seeds and feta cheese over top of the lettuce wreath.
FESTIVE FRUIT SALAD
From one of the TOH magazines submitted by J Johnson. I love the combo of the different fruits and the walnuts - just a good blend. The dressing is light and does not mask the flavors of the fruit. Allow 30 minutes at least for dressing to cool and another hour for salad to set before serving.
Provided by HokiesMom
Categories Fruit
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Drain pineapple and reserve the juice and set the pineapple aside.
- Pour the pineapple juice into a small saucepan, add sugar and flour; then bring to a boil.
- Quickly stir in the lightly beaten egg and cook until thickened.
- Remove dressing from heat and let cool - then refrigerate till using.
- In a large bowl, combine all the fruit and the nuts.
- Pour the dressing over the fruit and blend well.
- Cover and chill for one hour so flavors blend.
Nutrition Facts : Calories 222.5, Fat 7.2, SaturatedFat 0.8, Cholesterol 17.6, Sodium 9, Carbohydrate 40.5, Fiber 4.9, Sugar 31, Protein 3.3
FESTIVE RED SALAD
Cabbage, red onion, apple and beetroot - all the brightest purple fruit and veg makes up this winter salad with sweet vinaigrette
Provided by Good Food team
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 10
Steps:
- Quarter the cabbage, then cut out the white core at the bottom and discard. Finely shred the cabbage and tip into a large mixing bowl with the onions, apples, beetroot and walnuts. Finely grate over the zest from the oranges.
- Cut a little from the top and bottom of each orange, so they sit flat on your work surface. Use a small, serrated knife to cut away the peel and pith in strips down the orange. Holding each orange over a bowl, cut away the segments, letting them and any juice drop into the bowl. Squeeze any juice left in the membranes into the bowl, too. Fish out the segments, roughly chop and add to the salad.
- Whisk the red wine vinegar, redcurrant jelly, honey and oil into the orange juice with some seasoning, then stir into the salad. Will keep for 3-4 days in the fridge.
Nutrition Facts : Calories 93 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
FESTIVE SALAD
Make and share this Festive Salad recipe from Food.com.
Provided by tina rose
Categories Apple
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- in a bowl, combine all ingredients. sprinkle with sugar or splenda to sweeten to taste. throw in a few raisins and sunflower seeds, if you like. refrigerate overnight.
Nutrition Facts : Calories 184.3, Fat 6.6, SaturatedFat 1.1, Cholesterol 1.5, Sodium 142.9, Carbohydrate 29.9, Fiber 4.5, Sugar 22, Protein 4.5
More about "big festive salad recipes"
13 FESTIVE CHRISTMAS SALADS FOR YOUR HOLIDAY DINNER
From thespruceeats.com
Author Cathy JacobsPublished 2020-12-03Estimated Reading Time 5 mins
- Fennel and Apple Salad With Honey Yogurt Dressing. This wintry white salad marries apples' crisp, tart taste with the anise-flavor of fennel. Cortland apples are shredded and tossed with crunchy fennel matchsticks in a sweet and creamy dressing made with honey and non-fat Greek yogurt.
- Brussels Sprout Dill Salad. Bring Brussels sprouts to your holiday table in a whole new way by keeping them raw in this vibrant, crunchy salad. Sliced thin, the sprout takes on a whole new personality in this wholesome salad loaded with great textures and flavors, including crispy almonds, fresh dill, and a showering of salty Pecorino cheese.
- Ambrosia Fruit Salad. For many American families, particularly in the Southern states, Christmas dinner wouldn't be complete without an ambrosia fruit salad.
- Red and Green Salad. Deck the Christmas dinner table with this vibrant and festive red and green salad. With slender zucchini ribbons, peppery green arugula leaves, and tart pomegranate seeds, all tossed in a bright, citrusy vinaigrette, it makes a lovely, light starter.
- Warm Bacon Dressing Over Greens. You need only a few ingredients to make this sophisticated dressing that sings with bacon flavor. When drizzled over, the warm bacon dressing wilts the salad leaves slightly so they become soft and tender while still keeping their bite.
- Pear and Greens Salad. Like a chorus of joyful voices singing Christmas carols, this elegant winter salad creates beautiful harmony from the sum of its parts.
- Old-Fashioned Frozen Fruit Salad. Serve up some nostalgia this holiday season with a molded salad. Once a must-have for Southerners at holiday gatherings and church potlucks, with an ingredient list including mini-marshmallows, whipped cream, and canned fruit cocktail, these salads have a retro-cool appeal that makes them a fun addition to your Christmas feast.
- Roasted Beet Salad With Goat Cheese. Bring good tidings to your holiday table with a bright-red beet and goat cheese salad. You can prep the roasted beets up to a week ahead, and the easy balsamic vinaigrette 2 weeks prior to serving.
- Green Salad With Dried Cranberries and Fig Balsamic Dressing. Fig-infused balsamic vinegar is a magical ingredient that lets you enjoy the sweet, jammy flavor of figs even when the fresh fruit is not in season.
- Roasted Cauliflower Salad With Pomegranate. Warm roasted veggies are always a cause for comfort and joy on chilly winter evenings. With bright pops of color from ruby-red pomegranate seeds, a scattering of green pistachio nuts, and fresh parsley and lemon to keep things light and salad-like, this delightful roasted cauliflower medley is a perfect addition to your Christmas feast.
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