BIG FESTIVE SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 20
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 CHAYOTE SALAD RECIPE - (4.4/5)
Provided by jjadin
Number Of Ingredients 15
Steps:
- Place the chayotes in a large saucepan with water to cover generously. Add the salt, bring to boil over high heat, reduce the heat to medium, and cook until tender but still firm, about 30 minutes. Drain the chayotes and corn. When cool enough to handle, peel the chayotes and cut into 1/2 inch dice. Cook the corn quickly and drain. Place the chayotes, corn, and tomatoes in a bowl and set aside. Place the onion slices in a heatproof bowl and add boiling water to cover. Let soak long enough for the slices to lose some of their crispness but not become limp, 2-3 minutes. Drain the onions well, cover, and refrigerate until cold. To make the dressing, whisk together the canola and olive oils. Whisk in the vinegar and lime juice and then add the oregano, sugar, red pepper flakes, Tabasco, salt, and pepper. Taste and adjust seasonings. Pour 1/2 cup of the dressing over the vegetables. Scatter the onion rings on top and serve.
ROSAURA'S FESTIVE SALAD
We adapted this gorgeous salad, full of intriguing flavors and textures and so colorful it looks like a fireworks display, from a recipe that Mexican chef María Dolores Torres Yzábal contributed to _México, The Beautiful Cookbook_.
Yield Serves 12
Number Of Ingredients 16
Steps:
- Stir together soy sauce, vinegar, and chicken bouillon granules. Add herbs, then add oil in a slow stream, whisking constantly.
- Heat vegetable oil in a heavy skillet and fry bread cubes in 2 batches, stirring occasionally, until golden, about 2 minutes.
- Combine vegetables, candied citron, and three fourths of croutons and amaranth seeds in a large bowl and toss well with vinaigrette. Sprinkle with remaining croutons and amaranth seeds.
FESTIVE FRUIT SALAD WITH YOGURT-ORANGE DRESSING
This salad combines galia melon, lettuce, red apples, and pomegranate seeds with a simple dressing made with Greek yogurt and orange juice concentrate.
Provided by Leah Ellias
Categories Salad Fruit Salad Recipes
Time 25m
Yield 16
Number Of Ingredients 7
Steps:
- Core, rinse, and thoroughly dry lettuce. Using a stainless steel knife, cut into bite-sized chunks.
- Arrange apple slices, grapes, and melon pieces on the lettuce or toss together. Sprinkle pomegranate seeds on top.
- Stir together Greek yogurt and orange juice concentrate and pour over the fruit salad.
Nutrition Facts : Calories 51.8 calories, Carbohydrate 9 g, Cholesterol 2.8 mg, Fat 1.4 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 17.4 mg, Sugar 8 g
SANDRA'S PARTY SALAD
The ultimate party or potluck dish... bring copies of this recipe because everyone will be asking! Make sure to not mix everything together until the very last minute as the noodles will get soft after a few hours and lose their special crunch.
Provided by Sandra Swan
Categories Salad Vegetable Salad Recipes
Time 25m
Yield 12
Number Of Ingredients 15
Steps:
- Mix bok choy, napa cabbage, carrots, and bell pepper together.
- Reserve ramen seasoning packets. Mix noodles, sunflower seeds, almonds, and sugar in a separate bowl.
- Heat olive oil in a skillet over medium heat. Toss in the noodle mixture and cook until toasted, 3 to 5 minutes. Set aside.
- Mix ramen seasoning packets with soy sauce, vinegar, peanut butter, sugar, curry, and red pepper flakes for the dressing.
- Toss vegetables, noodle mixture, and dressing together. Serve immediately.
Nutrition Facts : Calories 225.1 calories, Carbohydrate 11.9 g, Fat 18.4 g, Fiber 3.2 g, Protein 5.6 g, SaturatedFat 2.3 g, Sodium 337.2 mg, Sugar 5.6 g
FESTIVE TOSSED SALAD WITH WALNUTS
This is a delightful tossed salad that has a wonderful blend of flavors. It has a crunchy texture and looks good, too, with its variety of colors. -Isabell Burrows, Livermore, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a skillet, cook and stir walnuts in butter until toasted, about 5 minutes. Remove from the heat; stir in the sugar, pepper and salt. , In a salad bowl, toss the greens, cranberries, cheese and walnuts., Place the dressing ingredients in a blender or food processor; cover and process until smooth. , Drizzle desired amount over salad; toss to coat. Serve immediately. Refrigerate leftover dressing.
Nutrition Facts : Calories 209 calories, Fat 15g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 210mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 3g fiber), Protein 5g protein.
FESTIVE FRUIT SALAD
From one of the TOH magazines submitted by J Johnson. I love the combo of the different fruits and the walnuts - just a good blend. The dressing is light and does not mask the flavors of the fruit. Allow 30 minutes at least for dressing to cool and another hour for salad to set before serving.
Provided by HokiesMom
Categories Fruit
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Drain pineapple and reserve the juice and set the pineapple aside.
- Pour the pineapple juice into a small saucepan, add sugar and flour; then bring to a boil.
- Quickly stir in the lightly beaten egg and cook until thickened.
- Remove dressing from heat and let cool - then refrigerate till using.
- In a large bowl, combine all the fruit and the nuts.
- Pour the dressing over the fruit and blend well.
- Cover and chill for one hour so flavors blend.
Nutrition Facts : Calories 222.5, Fat 7.2, SaturatedFat 0.8, Cholesterol 17.6, Sodium 9, Carbohydrate 40.5, Fiber 4.9, Sugar 31, Protein 3.3
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