Chopped Holiday Salad Recipes

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HOLIDAY SALAD



Holiday Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 serving

Number Of Ingredients 10

2 lemons, juiced, plus 1/2 lemon
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup and 2 tablespoons extra-virgin olive oil
5 medium heads Belgian endive, ends trimmed and cut into 1-inch circles
1 medium green apple, peeled, cored, and cut into 1-inch cubes
1/4 pound Gruyere cheese, rind removed and diced into 1-inch cubes
1/2 avocado, diced into 1-inch cubes
2 tablespoons dried cranberries, or the seeds of 1 small pomegranate
2/3 cup defrosted corn kernels or 1/2 ear corn, cooked and kernels removed

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.

CHOPPED HOLIDAY SALAD



Chopped Holiday Salad image

A beautiful salad for the holiday table! Adapted from Better Homes & Gardens magazine. For a really moist salad, double the dressing amounts. This salad needs to chill about 2 hours. Italian, New England, Mid Atlantic

Provided by Sharon123

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1 (15 ounce) can cannellini beans, rinsed and drained (white kidney beans)
2 small green sweet peppers, seeded and cut into bite size chunks (about 1 1/2 cups)
1 medium cucumber, cut into bite size chunks (about 3 cups)
2 cups red cabbage, coarsely chopped (or 1/2 head radicchio)
1 1/2 cups radishes, quartered
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 -2 tablespoon honey
1/2-1 teaspoon coarse salt
1/4-1/2 teaspoon cracked black pepper
8 ounces feta cheese, cubed
1/4 cup fresh Italian parsley, chopped (or mint)

Steps:

  • Place beans, green peppers, cucumber, red cabbage(or radicchio), and radishes in separate self sealing plastic bags.
  • For the dressing:.
  • In a screw top jar combine oil and lemon juice. Cover and shake well. Add the honey, salt, and pepper to taste, covering and shaking well after each addition. Pour 1 to 2 tbls. dressing into each bag and seal. Chill 2 to 4 hours, turning the bags every so often. The beans, green peppers, and cucumber may be chilled up to 24 hours.
  • To serve, arrange vegetables and dressing along with feta cheese in strips on a platter. Sprinkle herbs over all.
  • Serves 8 to 10.
  • Enjoy!

Nutrition Facts : Calories 241.9, Fat 13.5, SaturatedFat 5.5, Cholesterol 26.8, Sodium 499.8, Carbohydrate 21.8, Fiber 4.7, Sugar 6, Protein 10.3

CONTEST-WINNING FESTIVE TOSSED SALAD



Contest-Winning Festive Tossed Salad image

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

1/3 cup red wine vinegar
2 tablespoons lemon juice
1/2 cup sugar
2 tablespoons finely chopped onion
1/2 teaspoon salt
2/3 cup canola oil
2 to 3 teaspoons poppy seeds
10 cups torn romaine
1 medium pear, chopped
1 medium apple, chopped
1 cup shredded Swiss cheese
1/2 to 1 cup chopped cashews
1/4 cup dried cranberries

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.

HOLIDAY LETTUCE SALAD



Holiday Lettuce Salad image

Light with a hint of sweetness, this lettuce salad recipe will make everyone excited to eat their fruits and vegetables. -Bryan Braack, Eldridge, Iowa

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 14 servings (1 cup each).

Number Of Ingredients 12

10 cups torn romaine
2 medium red apples, cubed
2 medium pears, cubed
1 cup shredded Swiss cheese
1/2 cup dried cranberries
6 tablespoons lemon juice
3 tablespoons canola oil
3 tablespoons light corn syrup
1-1/2 teaspoons grated onion
1-1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 cup chopped lightly salted cashews

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.

Nutrition Facts : Calories 144 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 134mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

CHOPPED WINTER SALAD



Chopped Winter Salad image

Colorful, crunchy, and seasonal, that's our strategy for making a winter salad. Crisp radicchio and escarole are teamed with roasted acorn squash and shiitake mushrooms and combined with crunchy pepitas and pomegranate arils. There's a lively dressing with apple-cider vinegar and olive oil and a sprinkle of feta tops it all off.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h10m

Number Of Ingredients 13

1 acorn squash
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
8 ounces small shiitake mushrooms, stems removed
1/4 cup apple-cider vinegar
2 teaspoons Dijon mustard
1 small clove garlic, minced
1/2 head escarole (6 ounces), trimmed and chopped (4 cups)
1 head radicchio (6 ounces), trimmed and chopped (6 cups)
1 cup packed flat-leaf parsley leaves
1/2 cup pomegranate arils
1/2 cup toasted pepitas
1/2 cup crumbled feta

Steps:

  • Preheat oven to 400 degrees with racks in upper and lower thirds. Halve squash; remove stem and seeds. Cut into 1-inch pieces. Arrange on a rimmed baking sheet, drizzle with 2 tablespoons oil, and season with salt and pepper; toss to coat. Arrange mushrooms on another rimmed baking sheet, drizzle with 2 tablespoons oil, and season with salt and pepper; toss to coat. Roast, flipping each once, until squash is caramelized and tender, 25 to 30 minutes; and mushrooms are golden and crisp, 30 to 35 minutes. Let cool completely.
  • Meanwhile, whisk together vinegar, mustard, and garlic. Slowly add remaining 1/2 cup oil, whisking until combined. Season with salt and pepper.
  • Arrange escarole, radicchio, squash, mushrooms, parsley, pomegranate arils, and pepitas in a large bowl or platter. Season with salt and pepper. Sprinkle with feta. Drizzle with 1/2 cup dressing; toss to coat. Serve with remaining dressing.

CHOPPED SUMMER SALAD



Chopped Summer Salad image

This is the perfect, crunchy salad for warm nights.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

2 large heads endive, sliced lengthwise into quarters
1 large Kirby cucumber, peeled, seeded, and cut into 1/2-inch chunks
1/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
3/4 cups baby cherry red and yellow tomatoes
1/2 red bell pepper, seeded and cut into 1-inch-long matchsticks
1 tablespoon raspberry or white balsamic vinegar
1 tablespoon freshly squeezed lemon juice (1/2 lemon)
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil

Steps:

  • Slice endive into 1/2-inch-thick pieces, and transfer to a large bowl. Add cucumber, parsley, mint, cilantro, tomatoes, and red pepper.
  • In a medium bowl, whisk together vinegar and lemon juice. Season with salt and black pepper. Whisk in olive oil until combined.
  • Pour dressing over salad, and toss to combine. Serve salad over a dish of herbed veal chops.

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  • Place beans, sweet peppers, cucumber, radicchio, and radishes in separate self-sealing plastic bags. For dressing, in a screw-top jar combine oil and lemon juice. Cover and shake well. Add honey, salt, and cracked pepper to taste, covering and shaking well after each addition. Pour 1 to 2 tablespoons dressing into each bag. Seal bags. Chill 2 to 4 hours, turning bags occasionally (beans, green peppers, and cucumber may be chilled up to 24 hours).
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