CHRISTMAS SALAD
Not only does this colorful salad double as a beautiful centerpiece for your holiday buffet table, it also solves the problem of soggy lettuce. The citrus dressing goes in a bowl and the salad is arranged around the dressing to look like a wreath. Guests can serve themselves and drizzle on the dressing as desired.
Provided by Food Network Kitchen
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Line a plate with parchment. Toss the pecans with the pumpkin pie spice, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Add the mixture to a small nonstick skillet and heat over medium heat, tossing frequently, until the spices begin to brown and become fragrant, 1 to 2 minutes. Drizzle in 1 tablespoon of the honey and cook, stirring constantly, until the honey begins to caramelize and the pecans are well coated, 1 to 2 minutes. Transfer to the prepared plate, making sure the pecans are in an even layer and not stacked on top of each other. Let cool completely, about 20 minutes.
- Meanwhile, place a small bowl that can hold 1 cup of salad dressing in the center of a large platter. Toss the arugula, frisee and radicchio in a large bowl. Spread the lettuce mixture in a circle to resemble a wreath around the bowl on the platter.
- Slice both ends off one of the oranges and set the fruit flat-side down on a cutting board. With a paring knife, slice the peel and the pith off in sections, following the shape of the orange. Remove whole segments by cutting towards the center of the orange along a membrane. Then slice along the adjacent membrane to release the segment. Place the segments in a small bowl. Squeeze the juice from the remaining membranes into a medium bowl.
- Halve the remaining orange and squeeze the juice into the medium bowl (you should have about 1/3 cup). Whisk in the vinegar, Dijon, remaining 1 tablespoon honey, 1/4 teaspoon salt and a few grinds of black pepper. Whisking constantly, slowly drizzle in the olive oil until emulsified. Pour the dressing into the bowl in the center of the platter.
- To serve, scatter the honeyed pecans, orange segments, pomegranate seeds and feta cheese over top of the lettuce wreath.
JEANNE BICE'S CHRISTMAS SALAD
Old Santa would like this salad: it is red and white, just like he is! It's a variation of the good old cinnamon-apple jello salad with a ribbon of enhanced cream running through the middle. Delicious and so easy to make. It's perfect for your Christmas table. Recipe is from Bice's new book, "Quacker Factory Christmas."
Provided by Lorraine of AZ
Categories Cheese
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Melt the candy in the hot water. Add jello and dissolve well. Add applesauce. Put half of mixture in a jello mold.
- In a separate bowl, mix cream cheese, nuts, celery, and mayonnaise. When the first layer of jello is set, put the nut and cream cheese mixture in the mold as the next layer. Then add the remaining jello layer.
Nutrition Facts : Calories 380.3, Fat 25.9, SaturatedFat 10.1, Cholesterol 46.7, Sodium 376.4, Carbohydrate 30.1, Fiber 1.9, Sugar 2, Protein 10.2
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