Holiday Salad Recipes

Steps:

• In a small bowl, combine the pomegranate juice and orange zest, vinegar, shallots, salt, pepper and mustard and whisks thoroughly to combine. Add the oil in a steady stream and whisk until emulsified. Fold the segmented oranges and sliced onions into 1/4 cup of the dressing and toss to combine and set aside.
• Wrap each slice of goat cheese in a slice of prosciutto. Heat a large skillet over medium high heat. Add the wrapped cheeses and sear on both sides. Remove from the heat.
• In a large salad bowl, combine the greens. Add the marinated orange sections and onion slices, and toss gently with enough extra dressing to coat evenly. Divide among salad plates and top each with a seared goat cheese package and a sprinkling of pomegranate seeds. Spoon a little extra dressing over each salad and serve immediately.

Steps:

• Toss the arugula, walnuts, fennel, orange segments, pomegranate seeds and onions together in a large bowl.
• Whisk together the Dijon, vinegar and orange juice in a small bowl. Whisk in the oil. Season with salt and pepper.
• Drizzle the salad with the dressing to taste. Garnish with fennel fronds and serve immediately.

Steps:

• In a small bowl whisk together the lemon juice, salt, pepper and olive oil. Set aside.
• Put the endive and apples into a large decorative serving bowl. Squeeze the juice of half a lemon into the bowl and toss to coat the endive and apples so they don't turn brown. Add the cheese and avocado, and then add the cranberries and corn.
• Pour the dressing over the salad just before serving and toss to coat.

Steps:

• Combine apples and orange juice in small bowl; drain.
• Toss lettuce with cucumbers and apples in large serving bowl.
• Add dressing and nuts; toss to coat.

Steps:

• In a medium bowl, mix together mayonnaise with paprika and seasonings.
• Blend in dried cranberries, celery, bell pepper, onion, and nuts.
• Add chopped chicken, and mix well.
• Season with black pepper to taste.
• Chill 1 hour.

Steps:

• Neatly arrange spinach in a 10- to 12-inch circle with leaf tips facing outward. Arrange arugula on top of spinach, leaving the outer tips of the spinach exposed. Scatter beets over the arugula. Arrange pieces of goat cheese around the wreath. Sprinkle pistachios on top. Season salad lightly with salt and pepper.

Steps:

• Combine yogurt, nutmeg, sugar and vanilla, mixing well.
• Pour over prepared fruit, tossing to cover the apples and grapes.
• Chill.
• Before serving, dust with a little extra nutmeg.

Steps:

• 1. Wash the arugula and radicchio well in cold water; drain and pat dry.
• 2. Shred the radicchio leaves. Halve the endives lengthwise and sliver thinly. Place the arugula, radicchio, endives, radishes and chives in a large salad bowl.
• 3. Prepare the dressing: In a separate bowl, whisk together the vinegar, mustard, salt and pepper. Whisking constantly, slowly drizzle in the olive oil and continue whisking until combined.
• 4. Before serving, season the salad with salt and pepper. Drizzle lightly with the dressing and toss well.

Steps:

• Wash and chop the florets from the broccoli tossing in a bowl.
• Fry bacon until crisp and crumble over the broccoli.
• Sauce: Mix together and drizzle on the salad; serve.

Steps:

• In a medium bowl, shred the drained chicken.
• Add and mix the mayo or yogurt, paprika, cranberries, celery, bell pepper, onions and nuts.
• Add pepper to taste.
• Serve as a sandwich or with crackers.

Steps:

• In a salad bowl, combine the first five ingredients. , For dressing, in a small bowl, whisk lemon juice, oil, corn syrup, onion, mustard and salt. Pour over romaine mixture; toss to coat. Sprinkle with cashews.

Steps:

• Juice the 2 lemons into a small boil, then add salt, pepper, olive oil, and balsamic (optional, Giada's recipe didn't include it but my version does, how much you use depends on the grade/strength of your balsamic) and whisk together to make the dressing; set aside.
• Get a large, decorative serving bowl and put the prepared endive, apple, and avocado into it.
• Squeeze the juice from the additional 1/2 lemon over the endive, apple, and avocado and toss well- this will keep them from turning brown.
• Add the cheese, cranberries, pomegranate seeds (if using), and corn.
• Just before serving, whisk the dressing again then pour it over the salad and toss to coat.