Celebration Salad Recipes

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CELEBRATION SALAD



Celebration Salad image

No matter what size your celebration is, this salad will fit right in. Subscriber Barbara Berger of Breckenridge, Colorado attests that it's been a standby for her family gatherings, as well as church functions, for more than 30 years.-Barbara Berger, Breckenridge, Colorado

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 16 servings.

Number Of Ingredients 13

16 cups torn salad greens
1 package (16 ounces) frozen peas
1 large red onion, thinly sliced into rings
4 celery ribs, thinly sliced
1 block (12 ounces) cheddar or Swiss cheese, julienned
12 bacon strips, cooked and crumbled
1/2 cup sour cream
1/2 cup mayonnaise
3 teaspoon Dijon mustard
2 teaspoons sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, toss the greens, peas, onion, celery, cheese and bacon. In a small bowl, combine remaining ingredients; pour over salad and toss to coat. Serve immediately.

Nutrition Facts :

COPYCAT CRANBERRY CELEBRATION SALAD



Copycat Cranberry Celebration Salad image

This is a copy-cat recipe for Smith's/Kroger's Wholesome@Home Cranberry Celebration recipe, derived from a combination of an Ocean Spray recipe from the can, and the listed ingredients from Kroger's. I'll be trying it the first time this year. :)

Provided by CrewCrews

Categories     Low Protein

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (15 ounce) can crushed pineapple, drained, save juice
1/2 cup cranberry juice
2 tablespoons lemon juice
1 (3 ounce) package raspberry Jell-O gelatin
1 (15 ounce) can whole berry cranberry sauce
1/2 cup walnuts (chopped)

Steps:

  • Boil pineapple juice, cranberry juice and lemon juice together. Add jello. Remove from heat and stir in cranberries. Put in fridge till almost set. Add pineapple and nuts. Add a half cup of chopped celery if you like. Can Substitute Cherry Jello if preferred.

Nutrition Facts : Calories 420.9, Fat 9.8, SaturatedFat 0.9, Sodium 132.2, Carbohydrate 84.4, Fiber 2.9, Sugar 78.6, Protein 4.6

CRANBERRY CELEBRATION SALAD



Cranberry Celebration Salad image

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 8

1 bag (1 lb.) fresh cranberries
1 cup sugar
1 cup water
1 package (3 oz.) Jell-O Raspberry Gelatin
1 can (15 oz.) crushed pineapple, drained
2 Tablespoons lemon juice
1 cup finely chopped celery
1 cup chopped English walnuts

Steps:

  • Boil fresh cranberries with sugar in 1 cup water until they pop and a syrup is produced. Let cool.
  • Drain 1 cup of the cranberry syrup/juice from the cranberries. Mix this cup of syrup with the Raspberry Jell-O over low heat until dissolved. Remove from heat. Cool a bit.
  • Then stir in the rest of the cranberries and syrup into the cooled Jell-O mixture. Add the crushed pineapple and lemon juice. Cool.
  • Add the chopped celery and chopped walnuts. Store in refrigerator. It won't setup like Jell-O but the sauce will be thick. Serve as a side compliment to chicken or turkey dishes.

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

CELEBRATION POTATO SALAD



Celebration Potato Salad image

Make and share this Celebration Potato Salad recipe from Food.com.

Provided by Lizzyliza

Categories     Low Protein

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs red potatoes (about 6)
2 hard-boiled eggs, refrigerated
2 green onions
1 (2 ounce) jar pimientos (drained)
1/4 cup fresh parsley
1/3 cup trappey bell pepper
1/3 cup mayonnaise
1/3 cup sour cream
3 tablespoons vinegar, from peppers
1 tablespoon Dijon mustard
1/2 teaspoon salt

Steps:

  • Cook potatoes in boiling salted water until done, 25-30 minutes.
  • Drain, cool then refrigerate until called for.
  • Chop next 5 ingredients and combine with mayonnaise, sour cream, vinegar, mustard and salt in a bowl.
  • Mix well.
  • Cut potatoes into 1/2 inch cubes, peeled in preferred.
  • Add potatoes to mixture and stir gently until mixed well.
  • Cover and chill at least 1 hour before serving.
  • Makes 6 servings.
  • *Forspicest flavor use Trappey's jalepeno peppers; for medium flavor use Trappey's Tempero Golden Greek Pepperonicini peppers; for mild use Trappey's banana peppers.

Nutrition Facts : Calories 222.3, Fat 9.2, SaturatedFat 2.9, Cholesterol 79.7, Sodium 354.9, Carbohydrate 29.5, Fiber 3.2, Sugar 3.2, Protein 5.9

SPRING CELEBRATION SALAD



Spring celebration salad image

Celebrate spring with this salad using the season's most exciting food, including new potatoes, asparagus and peas. It's even better if you make your own mayo

Provided by Rosie Birkett

Categories     Dinner, Lunch, Supper

Time 50m

Number Of Ingredients 16

300g Jersey Royal new potatoes , scrubbed clean but not peeled, big ones cut in half
1 mint sprig
2 eggs
200g asparagus , woody stalks removed and saved
50g fresh peas , podded
4 tbsp mayonnaise (see recipe below, or use shop-bought)
1 green apple (we used Granny Smith), cored and finely chopped
3 spring onions , finely sliced
1 tsp capers , drained
2 tbsp olive oil
1 tbsp white wine vinegar
1 Little Gem lettuce , leaves washed and dried, heart split in two
3-4 handfuls of soft herbs (we used chervil, tarragon, parsley, mint and chives)
2 slices of sourdough or white baguette
drizzle of olive oil
3 garlic cloves

Steps:

  • Heat oven to 200C/180C fan/gas 6. Drizzle the bread with some olive oil and season, then roast in the oven, turning halfway through, for 12-15 mins or until crisp and golden. Once baked, rub with the raw garlic and break or cut into croutons.
  • Bring a pan of water to boil. Add the potatoes, mint and 1 tsp salt and simmer for 15 mins until the potatoes are tender. Don't be afraid of overcooking them - they're far better tender than chalky. Drain the potatoes and discard the mint sprig.
  • Meanwhile, bring another pan of water to the boil and lower the eggs into the water. Bring back to the boil and cook for 6 mins. Drain, then run the eggs under cold water to cool. Tap the eggs on the work surface and peel.
  • Bring another pan of salted water to the boil. Chop the asparagus spears into three and boil in the water for 3-4 mins until just tender. Scoop out with a slotted spoon and refresh in cold water. Bring the water back to the boil and add a pinch of sugar. Add the peas to the water and cook until tender (about 2-3 mins). Drain.
  • Toss the potatoes with 2 tbsp mayo and the apple, spring onions and capers. Whisk the olive oil and white wine vinegar together, season, then dress the lettuce and soft herbs along with the asparagus and peas. Spread the remaining mayo across your plate, top with the potatoes and dressed salad, halve the eggs and add more mayo, if you like. Garnish with the croutons and extra herbs. Homemade mayoIn a large bowl, whisk 2 egg yolks, ½ tsp salt, 1 tsp Dijon mustard and the juice of ½ lemon. Still whisking, add 200ml vegetable oil a drop at a time, increasing to a stream once it starts emulsifying. If it splits, just add a squeeze of lemon and whisk vigorously - it will come together. Add 100ml extra virgin rapeseed oil, whisking, to finish the mayo, then add 2 tbsp water, a pinch of cayenne pepper and a pinch of white pepper. Whisk until creamy.

Nutrition Facts : Calories 685 calories, Fat 44 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 21 grams protein, Sodium 0.9 milligram of sodium

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