Christmas Deli Salad With Pomegranate Parma Ham And Gorgonzola Recipes

POMEGRANATE HOLIDAY SALAD

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.

CHRISTMAS POMEGRANATE SALAD

Steps:

• Toss leafy greens, pomegranate seeds, blue cheese, and walnuts together in a medium-sized salad bowl. Add cranberry vinaigrette just before serving.

CHRISTMAS DELI SALAD WITH POMEGRANATE, PARMA HAM AND GORGONZOLA

Steps:

• Wash and trim the radicchio and Savoy cabbage leaves, and remove the chunkier stems and centre stem of the Savoy cabbage. Then cut or tear the leaves into even sized strips. Heat the olive oil in a large wok or frying pan. Wilt the leaves in the olive oil - just for a few minutes so the leaves are still crunchy but warm.
• Lay the wilted leaves out on a large platter or individual plates and top with the gorgonzola cheese cubes, Parma ham slices (which have been shredded) and the olives.
• Scatter the rocket (arugula) leaves over the top and then scatter the pomegranate seeds over before adding the dressing. Serve immediately.

CHRISTMAS BROCCOLI SALAD

Steps:

• In a large bowl, combine the first five ingredients.
• In a small bowl, combine the mayonnaise, cider vinegar and pepper until smooth. Pour dressing over broccoli mixture; toss to coat.
• Cover and refrigerate until serving.

GORGONZOLA CHICKEN SALAD (FRED MEYER DELI COPYCAT)

Steps:

• Cook the pasta according to the package directions, NOT al dente. You don't want it to be too gummy or too mushy. Drain in a colander and run COLD water over until it's completely cold. Transfer to a large bowl.
• Sprinkle the chicken breasts with lemon pepper. "Grill" the chicken breasts by whatever method you prefer. You may use a panini type grill, a barbecue grill, or simply bake in the oven. Your cooking times will vary based on your method, but just make sure the breasts are fully cooked by reaching an internal temperature of 165 degrees, or when the juices run clear. Allow the chicken pieces to cool until you can handle them. Slice the chicken thinly, then cut slices in half so they are bite-sized. Spread out to cool completely while you prepare the remaining ingredients.
• Pour the dressing ingredients (mayo, oil, vinegar, sugar, salt, pepper) into the bowl and whisk until incorporated.
• After the chicken and pasta are completely cooled, add all the remaining ingredients to the bowl and stir gently. Refrigerate until ready to serve.
• TIPS: If the salad is too stiff after prolonged refrigeration, you can make it creamy again by stirring in a tiny bit of olive oil, milk or warm water. Gorgonzola cheese is similar to bleu cheese, but slightly milder. It is an acquired taste for some people, so feel free to use more or less to taste. I use MORE! For best results, don't substitute or omit ingredients. I usually try doing things to lower fat or calories, but in this case, the results will NOT be the same.

CHRISTMAS PASTA SALAD

Steps:

• Drain artichokes, reserving liquid and quarter them.
• Place pasta in boiling water and cook according to package directions.
• Drain.
• Mix pasta with liquid from artichokes.
• Add lemon juice, artichokes, beans, olives, green onions, celery, bell peppers and oregano.
• Mix gently and chill.
• One hour before serving, add feta and Italian dressing.
• Mix to coat.
• Serve cool.