Festive Salad Recipes

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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.

BIG FESTIVE SALAD



Big Festive Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 20

1/4 cup shelled raw unsalted pistachios
1/4 cup chopped raw unsalted hazelnuts
2 tablespoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1/2 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups baby arugula
2 cups baby kale
2 cups baby spinach
2 cups quartered and sliced radicchio
3 mandarin oranges, peeled and segmented
1/2 cup pomegranate seeds
1/2 cup dried cranberries
1/2 cup fresh blueberries
1/4 cup freshly grated Parmesan

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.

FESTIVE RED SALAD



Festive red salad image

Cabbage, red onion, apple and beetroot - all the brightest purple fruit and veg makes up this winter salad with sweet vinaigrette

Provided by Good Food team

Categories     Dinner, Side dish

Time 20m

Number Of Ingredients 10

1 red cabbage - about 650g
2 small red onions , diced
2 red apples , cored and diced
250g pack cooked beetroot , diced
50g walnut piece , roughly chopped
2 large oranges
5 tbsp red wine vinegar
3 tbsp redcurrant jelly
2 tbsp clear honey
2 tbsp olive oil

Steps:

  • Quarter the cabbage, then cut out the white core at the bottom and discard. Finely shred the cabbage and tip into a large mixing bowl with the onions, apples, beetroot and walnuts. Finely grate over the zest from the oranges.
  • Cut a little from the top and bottom of each orange, so they sit flat on your work surface. Use a small, serrated knife to cut away the peel and pith in strips down the orange. Holding each orange over a bowl, cut away the segments, letting them and any juice drop into the bowl. Squeeze any juice left in the membranes into the bowl, too. Fish out the segments, roughly chop and add to the salad.
  • Whisk the red wine vinegar, redcurrant jelly, honey and oil into the orange juice with some seasoning, then stir into the salad. Will keep for 3-4 days in the fridge.

Nutrition Facts : Calories 93 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

FESTIVE ORZO SALAD



Festive Orzo Salad image

Colorful, fresh, non-complicated pasta salad that's great for potlucks or as part of a holiday feast. Best when served at room temperature. The feta cheese is a wonderful compliment to the fresh veggies!

Provided by ragsdale_donna

Categories     Brunch

Time 25m

Yield 20 serving(s)

Number Of Ingredients 11

1 (1 lb) box orzo pasta (rice shaped pasta)
1 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 small yellow bell pepper, finely chopped
4 stalks celery, finely chopped
1 (6 ounce) can black olives, drained well & chopped
1 cup feta cheese, crumbled
1/2 cup extra virgin olive oil, to taste
1/4 cup apple cider vinegar, to taste
1 tablespoon salt, to taste
2 teaspoons pepper, to taste

Steps:

  • Boil Orzo as directed on package, drain well
  • In a large mixing bowl, combine 1/4 cup of olive oil to Orzo while cooling to keep pasta from clumping together.
  • Add chopped ingredients to cooled (room temperature)orzo and mix lightly. Add remainder of olive oil.
  • Add Apple Cider Vinegar to taste mixing lightly.
  • Add Feta Cheese and mix.
  • Add Salt and Pepper to taste. Be sure to add salt after the Feta Cheese, and taste check often, as Feta Cheese is very salty.
  • You can add more or less olive oil to taste.
  • Serve at room temperature in a clear bowl to show off colors.
  • This can sit out during potlucks and be refrigerated later for wonderful left-overs!

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