FESTIVE SALAD WITH TOMATOES, BASIL AND MOZZARELLA IN A CREAMY VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For the dressing: In a jar with a lid, combine the oil, Champagne vinegar, shallots, mustard, garlic and 1/2 teaspoon each salt and pepper. Tightly close the lid and shake so the dressing is well combined.
- For the salad: Put the mixed greens and romaine in a large bowl. Add enough dressing so that each leaf is lightly coated when tossed. Sprinkle with additional salt and pepper. Transfer the lettuce to a serving platter or bowl.
- Scatter the tomatoes and mozzarella balls over the salad along with the pine nuts and finally the basil leaves. Serve immediately.
CHRISTMAS PASTA SALAD
Thanks to its festive colors, this pasta salad will shine bright on your holiday table. For the vibrant green dressing, we jazzed up traditional basil pesto with spinach and almonds. A couple tablespoons of white wine vinegar go into the whole dish for extra tang. The pesto can be made three days ahead and refrigerated in an airtight container.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of generously salted water to a boil. Fill a large bowl with cold water. Drop the broccoli into the boiling water and cook until crisp-tender and bright green, about 2 minutes. Remove with a slotted spoon and plunge into the cold water to stop the cooking. Let sit until cool, then drain and set aside.
- Return the water in the pot to a boil and cook the rigatoni according to the package directions for al dente. Drain in a colander and transfer to a large bowl. Toss the pasta with 2 tablespoons of the olive oil to coat evenly and refrigerate until cooled completely, about 10 minutes.
- Meanwhile, add the remaining 1/3 cup olive oil to a blender with the spinach, Parmesan, almonds, basil, lemon juice, chives and 1/4 cup water and puree until completely smooth. Pour the pesto over top of the pasta and add the reserved broccoli, red peppers, sun-dried tomatoes, mozzarella, vinegar and 1 teaspoon salt. Toss gently until well combined. Transfer to a serving bowl and sprinkle with more chopped chives. Cover and refrigerate until ready to serve, up to 4 hours.
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.
BIG FESTIVE SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- For the candied nuts: In a nonstick skillet over medium-high heat, toast the pistachios and hazelnuts until fragrant, 4 to 5 minutes. Add the brown sugar, salt, vanilla and 1 tablespoon water directly to the pan with the nuts and stir to coat them. Cook until the sugar has dissolved, about 1 additional minute. Transfer to a parchment-lined baking sheet and allow to cool, 12 to 15 minutes.
- For the dressing: Combine the olive oil, vinegar, maple syrup, mustard, salt and pepper in a mason jar. Secure the lid and shake to combine. Set aside.
- For the salad: Spread the arugula, kale and spinach over a large round platter, leaving space in the center of the platter (it should look like a holiday wreath). Top the greens with the radicchio. Arrange the mandarin segments over the greens. Sprinkle with the pomegranate seeds, cranberries, blueberries and cooled candied nuts.
- Lastly, sprinkle with the Parmesan, creating the look of snow. Shake the dressing one more time and pour it into a serving bowl. Place the bowl in the center of the platter and serve.
FESTIVE TOSSED SALAD
From Taste of Home. Unique salad with pear, apple, dried cranberry, swiss cheese and cashews. Also has a home made dressing.
Provided by FrVanilla
Categories Lunch/Snacks
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a blender or food processor, combine the sugar, vinegar, lemon juice, onion and salt. Cover and process until blended. With blender running, gradually add oil. Add poppy seeds and blend.
- In a salad bowl, combine the romaine, Swiss cheese, apple, pear and cranberries. Drizzle with desired amount of dressing. Add cashews; toss to coat.
- Serve immediately.
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 CHICKEN SALAD LOG
Steps:
- Mix cheese, mayonnaise, lemon juice, salt, ginger, pepper, and pepper sauce. Stir in chicken, eggs, and onions.
- Shape into log (8 by 2 inches) and wrap in plastic wrap. Refrigerate until firm, about 4 hours.
- Cut green pepper rings to make strips. Place strips diagonally across log, dividing log into 4 sections (fourths). Sprinkle sesame seed on 1 section, repeat with 3 tablespoons onion, the olives, and pimento on remaining sections. Serve with crackers.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FESTIVE SALAD WITH CHICKEN AND FRUIT
No need to wait for an occasion to serve this festive chicken salad. A good time will be had as soon as the zingy feta and sweet fruit come together.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Toss bread cubes with 1/4 cup dressing; spread in single layer on ungreased baking sheet. Bake 6 to 10 min. or until golden brown; cool.
- Toss greens with chicken, pineapple, apples and remaining dressing in large bowl. Add bread cubes; mix lightly. Sprinkle with cheese.
- Serve immediately.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g
FESTIVE RICE SALAD
In 30 minutes or less you have not only a wonderful tasting salad but a beautiful salad. I make this for the holidays. Really looks and taste great and everyone loves it.
Provided by Vseward Chef-V
Categories Long Grain Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the rice under cold running water until the water runs clear. Drain thoroughly.
- Place the rice, chicken broth and water in a heavy saucepan with a tight-fitting lid. Bring to a boil over high heat, stirring gently to keep the rice from sticking to the bottom of the pan.
- When the water is boiling rapidly, stop stirring, cover the pan with the lid and turn the heat down to low. Let cook, without lifting the lid, for 20 minutes.
- Remove from the heat, lift the lid to release the steam, and replace it immediately. Let stand, covered, for 10 minutes and serve.
- Meanwhile, crush the garlic with the salt making a rough paste. Add the garlic paste to the vinaigrette and let stand for at least 15 minutes to combine flavors.
- Add the vinaigrette to the cooled rice and toss with the vegetables.
FESTIVE WINTER SALAD
A basic green salad with some very special ingredients- pomegranate seeds, Gorgonzola cheese, toasted pistachios, and a raspberry vinaigrette. I got the inspiration from recipe #109382, but I changed so much that I decided to post a new recipe. I hope you enjoy it as much as we did!
Provided by IngridH
Categories Greens
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine the vinegar, oil, honey, salt and pepper in a medium bowl, and whisk to combine. Taste for seasoning, and add more salt or pepper if needed.
- Place half of the lettuce on each of two salad plates.
- Scatter the pomegranate seeds, pistachios, and cheese over each plate.
- Drizzle with the dressing, and serve immediately.
- Note: dressing can be made ahead, but will probably separate while sitting and need to be mixed again before serving.
FESTIVE CRANBERRY SALAD
Steps:
- Combine milk and lemon juice; mix well. Stir in pineapple, cranberry sauce, marshmallows, and pecans. Fold in the whipped topping.
- Spoon mixture into 13x9x2 inch pan.
- Freeze until firm (about 4 hours or overnight). Cut into squares. Remove from freezer 10 minutes before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FESTIVE SPINACH SALAD
Every time I make this, I get a lot of great reviews. I think I got the recipe years ago in a Taste of Home magazine. I always make extra dressing and keep it around (practically forever), as it tastes great on everything!
Provided by Battle in Seattle
Categories Salad Dressings
Time 15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a blender or food processor, combine the sugar, vinegar, lime juice, onion and salt. Cover and process until well blended and smooth. With blender running, gradually add oil. Add poppy seeds and pulse until blended.
- In a large salad bowl, combine the spinach, red onion, strawberries & oranges. Toss with desired amount of dressing. Sprinkle pecans on top.
- * There are many fruits/cheeses/nuts that go well with this tangy dressing. Try any different combination below: Goat (Chevre) Cheese, Dried Cranberries, Toasted almonds; Feta Cheese, Mango, Toasted pinenuts; Gorgonzola Cheese, Fresh or Dried Figs, Toasted Pistachios; Blue Cheese, Sliced Bosc or Asian Pear, Candied Walnuts; Swiss or Emanthaler Cheese, Dried Apricots, Candied Pecans.
FESTIVE CRANBERRY-PINEAPPLE SALAD
I found this in my Sunday paper. I haven't tried it yet, but am planning on making it for Thanksgiving dinner. Sounds de-lish!
Provided by Nell Majeran
Categories Fruit
Time 5h15m
Yield 7 cups, 14 serving(s)
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving liquid in 1-quart liquid measuring cup. Remove 1 tablespoons of the crushed pineapple, set aside for garnish. Add enough cold water to the reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 minute until completely dissolved. Add cranberry sauce; stir (gelatin mixture should be thick. Pour into large bowl.
- Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
- Stir in remaining pineapple, apples and walnuts; stir gently. Pour into medium serving bowl.
- Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.
- Cooking time would actually be refrigeration time.
FESTIVE STRAWBERRY-NUT SALAD
A salad made with Boston lettuce and fresh spinach leaves goes from fine to festive when you add glazed almonds and sweet, ripe strawberry halves.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 6 servings, 1 cup each.
Number Of Ingredients 6
Steps:
- Cook and stir nuts and sugar in nonstick skillet on medium heat 5 min. or until sugar is caramelized and nuts are evenly glazed. Spread onto baking sheet sprayed with cooking spray; cool. Break into small pieces.
- Combine spinach, lettuce and berries in large bowl.
- Drizzle with dressing just before serving; toss to coat. Top with nuts.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
FESTIVE APPLE-CRANBERRY SALAD
Whip up this festive salad with apples and cranberries for your next holiday party. Then sit back, relax and let the compliments come your way.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 8 servings, 1-1/4 cups each
Number Of Ingredients 7
Steps:
- Mix mayo and dressing until blended. Add to apples in medium bowl; mix lightly.
- Spoon into large straight-sided clear bowl; top with layers of all remaining ingredients except nuts.
- Refrigerate 3 hours.
- Toss gently just before serving; sprinkle with nuts.
Nutrition Facts : Calories 320, Fat 27 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g
More about "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.
EASY FESTIVE HOLIDAY SALAD RECIPE ⋆ SOMETYME PLACE
From sometymeplace.com
FESTIVE SALAD RECIPE BY CHARLES.DURAND | IFOOD.TV
From ifood.tv
CHRISTMAS SALAD RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
3 SALADS THAT WILL COMPLETE YOUR FESTIVE FEAST - FOOD24
From food24.com
FESTIVE HOLIDAY SALAD - BETTERFOODGURU
From betterfoodguru.com
FESTIVE SALADS - BBC FOOD
From bbc.co.uk
FESTIVE WALDORF SALAD - KITCHEN FRAU FOOD BLOG
From kitchenfrau.com
FESTIVE HOLIDAY SALAD - OPRAH.COM
From oprah.com
BEST FESTIVE COUSCOUS SALAD RECIPES | QUICK AND EASY ...
From foodnetwork.ca
FESTIVE BROCCOLI AND CAULIFLOWER SALAD WITH VINAIGRETTE ...
From blueprintnutrition.ca
FESTIVE SALAD - FOOD24
From food24.com
FESTIVE SALADS - FOOD, FASHION, FUN
From twincitieslive.com
FESTIVE SALAD - RECIPESNOW!
From recipesnow.com
FOUR CHRISTMASSY SALADS FOR YOUR FESTIVE TABLE - GOOD FOOD
From goodfood.com.au
FESTIVE SALAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FESTIVE QUINOA SALAD - DESIGNED FOR YOU NUTRITION
From designedforyounutrition.com
FESTIVE HOLIDAY SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
FESTIVE SALAD RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
FESTIVE HOLIDAY SALAD | THRIFTY FOODS RECIPES
From thriftyfoods.com
FESTIVE ‘CRAB’ CAKE AND CHARD SALAD | IMPACT MAGAZINE
From impactmagazine.ca
FESTIVE CHICKEN SALAD RECIPE - CHICKEN SALADS
From foodreference.com
FESTIVE VEGETARIAN WALDORF SALAD WITH APPLE, CELERY ...
From more.ctv.ca
20 BEST CHRISTMAS SALAD RECIPES | HOLIDAY ... - FOOD COM
From foodnetwork.com
A FESTIVE SALAD - STRAIGHTFORWARD NUTRITION
From straightforwardnutrition.com
FESTIVE CHRISTMAS SALAD RECIPE | FOOD
From food.amerikanki.com
FESTIVE "TACO" PASTA SALAD | CANADIAN LIVING
From canadianliving.com
FESTIVE CHRISTMAS SALAD RECIPE - CHATELAINE.COM
From chatelaine.com
FESTIVE FRUIT SALAD - MEDICAL MEDIUM
From medicalmedium.com
FESTIVE SALAD WITH TOMATOES, BASIL AND ... - FOOD NETWORK
From foodnetwork.ca
FESTIVE SHRIMP SALAD RECIPE | FOOD
From food.amerikanki.com
FESTIVE SALADS | DONNA HAY
From donnahay.com.au
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #salads #fruit #vegetables #easy #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #apples #carrots #3-steps-or-less
You'll also love