Christmas Tossed Salad Recipe Foodcom Recipes

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CHRISTMAS PASTA SALAD



Christmas Pasta Salad image

Thanks to its festive colors, this pasta salad will shine bright on your holiday table. For the vibrant green dressing, we jazzed up traditional basil pesto with spinach and almonds. A couple tablespoons of white wine vinegar go into the whole dish for extra tang. The pesto can be made three days ahead and refrigerated in an airtight container.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 14

Kosher salt
2 heads broccoli (about 1 1/2 pounds), cut into florets
1 pound mezze rigatoni or other short tubular pasta
1/3 cup plus 2 tablespoons olive oil
1 1/2 cups baby spinach
1/2 cup freshly grated Parmesan (about 1 ounce)
1/4 cup almonds
1/4 cup packed fresh basil leaves
Juice of 1 lemon (about 3 tablespoons)
2 tablespoons chopped fresh chives, plus more for serving
2 roasted red peppers, drained and sliced (about 1 1/2 cups)
1/2 cup sun-dried tomatoes packed in oil, drained and thinly sliced
8 ounces small mozzarella balls (or pearls)
2 tablespoons white wine vinegar

Steps:

  • Bring a large pot of generously salted water to a boil. Fill a large bowl with cold water. Drop the broccoli into the boiling water and cook until crisp-tender and bright green, about 2 minutes. Remove with a slotted spoon and plunge into the cold water to stop the cooking. Let sit until cool, then drain and set aside.
  • Return the water in the pot to a boil and cook the rigatoni according to the package directions for al dente. Drain in a colander and transfer to a large bowl. Toss the pasta with 2 tablespoons of the olive oil to coat evenly and refrigerate until cooled completely, about 10 minutes.
  • Meanwhile, add the remaining 1/3 cup olive oil to a blender with the spinach, Parmesan, almonds, basil, lemon juice, chives and 1/4 cup water and puree until completely smooth. Pour the pesto over top of the pasta and add the reserved broccoli, red peppers, sun-dried tomatoes, mozzarella, vinegar and 1 teaspoon salt. Toss gently until well combined. Transfer to a serving bowl and sprinkle with more chopped chives. Cover and refrigerate until ready to serve, up to 4 hours.

HOLIDAY TOSSED SALAD



Holiday Tossed Salad image

"I served this fresh and colorful blend at a New Year's dinner party, and it was an instant success," relates Carol Dilcher from Emmaus, Pennsylvania. Since you use packaged greens, it takes just a few moments to put all the ingredients together.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 8

1 package (10 ounces) Italian-blend salad greens
1 package (5 ounces) spring mix salad greens
2 cans (11 ounces each) mandarin oranges, drained
1-1/2 cups dried cranberries
1 medium red apple, chopped
1 cup chopped walnuts
1/3 cup shredded cheddar cheese
1 bottle (8 ounces) raspberry vinaigrette

Steps:

  • In a large salad bowl, toss the greens, oranges, cranberries, apple, walnuts and cheese. Drizzle with vinaigrette just before serving; toss to coat.

Nutrition Facts : Calories 235 calories, Fat 16g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 187mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.

GREEK TOSSED PASTA SALAD



Greek Tossed Pasta Salad image

For a summer-ready pasta salad that pairs well with any grilling menu or for a quick potluck pleaser, try this 30-minute pasta. It gets a head start with Suddenly Salad and goes Greek with feta, olives and tomatoes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 10

Number Of Ingredients 8

1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
Water and oil called for on salad mix box
4 cups torn romaine lettuce
2 medium tomatoes, coarsely chopped (1 1/2 cups)
1 small cucumber, coarsely chopped (1 cup)
1/2 cup thinly sliced red onion, slices cut in half
1 can (2 1/4 oz) sliced ripe olives, drained
4 oz crumbled feta cheese (1 cup)

Steps:

  • Make pasta as directed on box.
  • In large bowl, stir together seasoning mix, water and oil. Stir in pasta and remaining ingredients except cheese. Sprinkle with cheese. Serve immediately, or refrigerate.

Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 2 g, TransFat 0 g

CONTEST-WINNING HOLIDAY TOSSED SALAD



Contest-Winning Holiday Tossed Salad image

With its red and green ingredients, this salad is perfect for Christmas meals. Local cranberries and blue cheese make a great combination with salad greens, apples, walnuts and a simple cranberry vinaigrette. It's a family favorite.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 10

8 cups torn mixed salad greens
2 medium red apples, diced
1/2 cup crumbled blue cheese
1/3 cup dried cranberries
1/3 cup coarsely chopped walnuts, toasted
1/4 cup sliced green onions
2 tablespoons olive oil
2 tablespoons thawed cranberry juice concentrate
1 tablespoon white wine vinegar
Dash salt and pepper

Steps:

  • In a large salad bowl, combine the greens, apples, blue cheese, cranberries, walnuts and onions. In a small bowl, whisk the remaining ingredients. Pour over salad; toss gently to coat. Serve immediately.

Nutrition Facts : Calories 144 calories, Fat 9g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 151mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein.

CHRISTMAS SALAD



Christmas Salad image

Snowflakes and crimson bulbs atop Christmas trees...figuratively speaking. I accidentally invented this savory salad which can also be used to explain the significance of Christ's birth to children. Amounts are approximate (I never measure!).

Provided by Marla Swoffer

Categories     Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

8 cups fresh spinach, cleaned
1/2 cup dried cranberries (craisins)
1/4 cup sliced almonds
1/4 cup feta
1/4 cup green onion (scallions)
6 slices bacon
hot bacon salad dressing or sweet and sour dressing

Steps:

  • Microwave bacon for about five minutes (cover with paper towel) or until almost crisp.
  • Reserve bacon grease for hot bacon dressing (if making).
  • Microwave almonds for two minutes (stirring once) in same plate used for cooking bacon.
  • While those items are being microwaved, wash and chop green onions finely.
  • Put spinach in large serving bowl.
  • Explain that it represents the Christmas tree which will later be made into the cross of Christ.
  • Add green onions.
  • Add dried cranberries.
  • Explain that the red symbolizes Christ's blood shed on the cross to pay the price for our sin.
  • Crumble in bacon.
  • Crumble in feta.
  • Explain that the white stands for Christ's innocent blood washing away our sins and making us pure.
  • Sprinkle with almonds.
  • Stir in dressing (there are many great recipes for hot bacon and sweet and sour dressings on Zaar, but if you're in a hurry, just mix up vinegar, oil or bacon drippings, sugar, salt).
  • Toss well and serve immediately.

Nutrition Facts : Calories 235, Fat 20.5, SaturatedFat 6.8, Cholesterol 31.5, Sodium 436.5, Carbohydrate 5.8, Fiber 2.7, Sugar 1.5, Protein 8.4

CHRISTMAS TOSSED SALAD



Christmas Tossed Salad image

The perfect salad to serve at you holiday dinner table --- if desired place slices of red onion rings around the sides of the bowl --- the salad mixture may be mixed, covered tightly with plastic wrap hours ahead but do not toss in the apples until before serving or they tend to discolour, also do not add in the dressing until serving time, if you are serving more than 8 people double the recipe :)

Provided by Kittencalrecipezazz

Categories     Greens

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup cranberries
1/2 cup sugar
1/2 cup cider vinegar
1/4 cup apple juice concentrate
3/4 teaspoon salt
1 teaspoon ground mustard powder
1 cup vegetable oil (do not use olive oil) or 1 cup canola oil (do not use olive oil)
1 (10 ounce) package mixed salad greens
1 medium red apple, unpeeled and diced
1 medium granny smith apple, unpeeled and diced
1 cup crumbled feta cheese (or use grated parmesan cheese)
1 cup dried cranberries
1/2 cup slivered toasted almond (can use more)

Steps:

  • For the dressing; in a blender or food processor combine the cranberries, sugar, vinegar, apple juice concentrate, salt and mustard; cover and process until smooth.
  • Slowly add in the oil in a small steady stream (at this point you may refrigerate until ready to use, shake before using).
  • For the salad; place all salad ingredients in a large gladd bowl; toss to combine.
  • Drizzle the dressing over before serving.

TIGHTROPE TOSSED SALAD



Tightrope Tossed Salad image

Provided by Robert Irvine : Food Network

Time 20m

Yield 12 servings

Number Of Ingredients 11

1/4 cup red wine vinegar
1 shallot, quartered
2 teaspoons chopped chives
1 teaspoon salt
1/4 teaspoon pepper
1 cup canola oil
1 head iceberg lettuce, center core banged out, spines removed from leaves, torn into bite sized pieces, and rinsed well and dried in a salad spinner
3 cups spring greens, spines removed from leaves, torn into bite sized pieces, soaked in salt water to remove grits, rinsed well and dried in a salad spinner
3 cups baby organic spinach, (about 1/2 pound), spines removed from leaves, torn into bite sized pieces, soaked in salt water to remove grits, rinsed well and dried in a salad spinner
1 medium red onion, diced
1 pound fresh cranberries

Steps:

  • Through the feed opening of a running blender add, 1 at a time, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream to allow to emulsify. Taste and adjust seasoning with salt and pepper. Serve over salad greens and vegetables.

CHRISTMAS BROCCOLI SALAD



Christmas Broccoli Salad image

Great at Christmastime! Red and green colors make this salad so festive! So easy to make and looks great in a trifle dish or glass bowl.

Provided by RecipeNut

Categories     Salad Dressings

Time 10m

Yield 16 serving(s)

Number Of Ingredients 8

4 1/2 cups fresh broccoli florets
3 cups sweet red peppers, chopped
10 slices bacon, strips cooked and crumbled
1/3 cup green onion, sliced
1/4 cup pecans, chopped
3/4 cup mayonnaise
1 tablespoon cider vinegar
1 dash pepper

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.

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