Holiday Wreath Salad Recipes

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CHRISTMAS WREATH SALAD



Christmas Wreath Salad image

It's a jolly holiday when Mom makes this cool eye-catching salad. Pecans, pineapple and maraschino cherries are sweet surprises in every serving of this pretty side dish. -Becky Brunette, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 7

1 package (6 ounces) strawberry gelatin
1 cup boiling water
1 can (20 ounces) crushed pineapple
1 cup (8 ounces) plain yogurt
1 cup chopped pecans, optional
1/2 cup red maraschino cherries, halved
Lettuce leaves and additional cherries, optional

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Refrigerate until partially set, about 30 minutes. Drain pineapple, reserving juice; set pineapple aside. Add enough cold water to juice to measure 1-3/4 cups; stir into gelatin mixture. Whisk in yogurt until smooth. Fold in nuts if desired, cherries and reserved pineapple., Pour into a 2-qt. ring mold coated with cooking spray. Refrigerate until set. Unmold onto a lettuce-lined serving plate and garnish with additional cherries if desired.

Nutrition Facts : Calories 212 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 93mg sodium, Carbohydrate 48g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.

CHRISTMAS WREATH SALAD



Christmas Wreath Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 12

2 bunches curly kale, stemmed and cut into small pieces
1 tablespoon fresh lemon juice
1 cup dried cranberries
1 cup pine nuts, toasted
One 24-ounce jar pickled red peppers, 1 pepper piece reserved for the bow, the remaining peppers sliced 1/4 inch thick
1 fennel bulb, sliced 1/8 inch thick
1 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced

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.

HOLIDAY SALAD WREATH



Holiday Salad Wreath image

This is a festive and flavorful salad that is perfect for the holidays and easy to assemble. Serve with your favorite dressing(s) on the side so that it can be made ahead of time without wilting. Lemon-thyme vinaigrette goes really well with this.

Provided by Jones

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 6

½ (10 ounce) package fresh spinach, or more to taste
½ (5 ounce) package arugula leaves, or more to taste
2 canned beets, cut into 1/4-inch pieces, or more to taste
1 (4 ounce) log soft goat cheese, or to taste
3 tablespoons unsalted shelled pistachios
kosher salt and ground black pepper to taste

Steps:

  • Neatly arrange spinach in a 10- to 12-inch circle with leaf tips facing outward. Arrange arugula on top of spinach, leaving the outer tips of the spinach exposed. Scatter beets over the arugula. Arrange pieces of goat cheese around the wreath. Sprinkle pistachios on top. Season salad lightly with salt and pepper.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 5.1 g, Cholesterol 22.4 mg, Fat 11.4 g, Fiber 1.9 g, Protein 8.9 g, SaturatedFat 6.2 g, Sodium 241.4 mg, Sugar 2.3 g

HOLIDAY SANDWICH WREATH



Holiday Sandwich Wreath image

This jolly sandwich wreath always disappears in a twinkling at parties! Best of all, I can put it together in no time using deli ham and chicken salads-or sometimes I make my own. Try decking it with "holly" fashioned from parsley and grape tomatoes.

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 25m

Yield 20 sandwiches.

Number Of Ingredients 12

1/4 cup butter, softened
20 slices snack rye bread
20 slices snack pumpernickel bread
HAM SALAD:
1/2 pound deli ham salad
1/4 cup finely chopped celery
1/2 teaspoon Worcestershire sauce
CHICKEN SALAD:
1/2 pound deli chicken salad
1/4 cup diced peeled apple
1 tablespoon sour cream
Christmas bow, optional

Steps:

  • Spread butter over one side of each slice of bread. In a bowl, combine the ham salad ingredients. In another bowl, combine the chicken salad, apple and sour cream. , Spread ham salad on half of the rye bread slices; top with remaining rye. Spread chicken salad on half of the pumpernickel bread slices; top with remaining pumpernickel. Arrange sandwiches in a circle on a serving plate. Decorate with a bow if desired.

Nutrition Facts :

HOLIDAY WREATH SALAD



HOLIDAY WREATH SALAD image

Categories     Leafy Green

Yield 4 people

Number Of Ingredients 20

POMEGRANATE DRESSING
6 tablespoons fresh or bottled pomegranate juice
2 tablespoons raspberry white-wine vinegar
1 tablespoon coarsely chopped shallots
1 tablespoon honey
1 cup extra virgin olive oil
Kosher salt
Freshly ground black pepper
SALAD
1/2 head romaine lettuce, cut into bite-sized pieces
1/2 head red leaf lettuce, torn into bite-sized pieces
1/2 pound smoked chicken or turkey breast, cut into bite-sized pieces
1 Granny Smith apple, diced
1/4 cup dried, sweetened cranberries or dried cherries
4 ounces blue cheese, preferably Rogue Creamery Oregon Blue or Oregonzola, crumbled
1/2 cup hazelnuts, toasted and chopped
1 small red bell pepper, finely diced
2 tablespoons fresh pomegranate seeds, optional
Red cherry tomatoes, for garnish
Fresh rosemary sprigs, for garnish

Steps:

  • 1. To make the salad dressing: Place the pomegranate juice, raspberry vinegar, shallots and honey in a food processor or blender. Pulse with two or three short bursts until the shallot is finely chopped. 2. While the machine is running, slowly drizzle in the olive oil until the dressing becomes thick and smooth (emulsified). Season to taste with salt and pepper. 3. In a large mixing bowl, gently mix the lettuces with the chicken, apples and cranberries. Toss gently with the desired amount of dressing (there will be leftover dressing for another use). 4. Place a small glass in the center of a large dinner plate. Carefully place the salad around the glass in the shape of a wreath, stacking it as high as possible, while keeping the glass directly in the center. Use your hand to compact the salad into a more uniform ring shape, if needed. 5. Sprinkle the top of the salad evenly with the cheese, hazelnuts, red pepper and pomegranate seeds. 6. Carefully remove the glass, keeping the center free of salad. Garnish with the tomatoes and rosemary sprigs and serve immediately. Cook's hint: Cranberry juice can be substituted for the pom

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