Lime Holiday Wreath Salad Recipes

Steps:

• Drain pineapple, reserving juice; set the pineapple aside. In a saucepan, combine gelatin, water and reserved juice. Cook and stir over low heat until gelatin is dissolved. Refrigerate until syrupy, about 30 minutes., In a small bowl, beat cream cheese until fluffy. Stir in gelatin mixture, walnuts, marshmallows and reserved pineapple. Fold in the whipped cream. , Transfer to a 1-qt. serving bowl. Cover and refrigerate for 2 hours or until set.

Steps:

• Drain pineapple; heat pineapple juice to boiling. Add to lime jello; stir till jello is dissolved. Chill till partially set; add pineapple. cheese. pimento, celery, nuts and salt. Fold in cool whip. Place a row of sliced olives in bottom of 9-inch ring mold. Pour Jello mixture into mold; chill until firm, turn out onto plate when set.

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.

Steps:

• For the salad: In a large bowl, massage the kale with the lemon juice for about 2 minutes until the color has darkened and the leaves feel soft. Add the cranberries, pine nuts, sliced red pepper and fennel and toss to combine.
• For the dressing: In a small bowl, add the oil, Parmesan, lemon juice, salt, pepper and garlic and whisk for 1 minute. Dress the salad with about a quarter of the dressing and toss to coat. Pour the remaining dressing into a small round jar or cup.
• Place the jar of dressing in the center of a large round platter. Arrange the salad mixture around the jar to form a wreath shape. To create a bow for the wreath, cut two 1/4-inch strips from the reserved red pepper for the ribbons and set aside. Lay the remaining bell pepper piece in front of you horizontally. Cut out 2 rectangles, each with a curved piece of pepper on one side, and a square from the middle. Arrange the rectangles with the curved parts on the outside and the square in the middle. Tuck the reserved strips underneath to make ribbons hanging down. Add a small ladle or spoon to serve the dressing.

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.

Steps:

• Combine bananas, strawberries, and blueberries in a bowl. Drizzle honey and lime juice over fruit; stir to coat. Sprinkle with pine nuts.

Steps:

• In a small microwave-safe bowl, combine cornstarch and lime juice until smooth. Microwave, uncovered, on high for 20 seconds; stir. Cook 15 seconds longer; stir. Stir in honey and poppy seeds., In a large bowl, combine the apples, pears and grapes. Pour dressing over fruit; toss to coat. Cover and refrigerate overnight.