Celebration Salad Recipes

CRANBERRY CELEBRATION SALAD

Steps:

• In a saucepan, bring cranberries, sugar, and water to a boil over medium-high heat until the berries begin to pop and syrup begins to form. Remove from heat and cool.
• In a separate saucepan, over low heat, whisk together 1 cup of the cranberry syrup with cherry Jell-O until dissolved. Remove from heat and cool slightly.
• Stir the cooled cranberries with remaining syrup into the cooled Jell-O mixture. Add crushed pineapple, lemon juice, chopped celery and walnuts.
• Pour into a serving bowl, cover and chill for 4 hours or overnight. Stir just before serving.

CELEBRATION SALAD

Steps:

• In a large bowl, toss the greens, peas, onion, celery, cheese and bacon. In a small bowl, combine remaining ingredients; pour over salad and toss to coat. Serve immediately.

SPRING CELEBRATION SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Drizzle the bread with some olive oil and season, then roast in the oven, turning halfway through, for 12-15 mins or until crisp and golden. Once baked, rub with the raw garlic and break or cut into croutons.
• Bring a pan of water to boil. Add the potatoes, mint and 1 tsp salt and simmer for 15 mins until the potatoes are tender. Don't be afraid of overcooking them - they're far better tender than chalky. Drain the potatoes and discard the mint sprig.
• Meanwhile, bring another pan of water to the boil and lower the eggs into the water. Bring back to the boil and cook for 6 mins. Drain, then run the eggs under cold water to cool. Tap the eggs on the work surface and peel.
• Bring another pan of salted water to the boil. Chop the asparagus spears into three and boil in the water for 3-4 mins until just tender. Scoop out with a slotted spoon and refresh in cold water. Bring the water back to the boil and add a pinch of sugar. Add the peas to the water and cook until tender (about 2-3 mins). Drain.
• Toss the potatoes with 2 tbsp mayo and the apple, spring onions and capers. Whisk the olive oil and white wine vinegar together, season, then dress the lettuce and soft herbs along with the asparagus and peas. Spread the remaining mayo across your plate, top with the potatoes and dressed salad, halve the eggs and add more mayo, if you like. Garnish with the croutons and extra herbs. Homemade mayoIn a large bowl, whisk 2 egg yolks, ½ tsp salt, 1 tsp Dijon mustard and the juice of ½ lemon. Still whisking, add 200ml vegetable oil a drop at a time, increasing to a stream once it starts emulsifying. If it splits, just add a squeeze of lemon and whisk vigorously - it will come together. Add 100ml extra virgin rapeseed oil, whisking, to finish the mayo, then add 2 tbsp water, a pinch of cayenne pepper and a pinch of white pepper. Whisk until creamy.

COPYCAT CRANBERRY CELEBRATION SALAD

Steps:

• Boil pineapple juice, cranberry juice and lemon juice together. Add jello. Remove from heat and stir in cranberries. Put in fridge till almost set. Add pineapple and nuts. Add a half cup of chopped celery if you like. Can Substitute Cherry Jello if preferred.