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 TOSSED SALAD WITH FETA
I serve this colorful salad when we have guests over for dinner because it goes with just about any main entree and is a snap to toss together with packaged greens. Dried cranberries and feta cheese add a delightful touch. -Kate Hilts, Fairbanks, Alaska
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a jar with a tight-fitting lid, combine the oil, vinegar, water and salad dressing mix; shake well. In a large salad bowl, combine the greens, tomatoes, onion, cheese and cranberries. Serve with dressing.
Nutrition Facts : Calories 156 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 344mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein.
CONTEST-WINNING FESTIVE TOSSED SALAD
With its unique medley of fruits and festive look, this tossed salad is a holiday tradition at our house. Our three grown daughters have come to expect it. One forkful reminds us of all the things we can be thankful for. -Jauneen Hosking, Waterford, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- For dressing, place first five ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. Add poppy seeds; pulse just until combined. , To serve, place remaining ingredients in a large bowl. Toss with dressing.
Nutrition Facts : Calories 288 calories, Fat 21g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 195mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.
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.
FRUIT AND VEGETABLE FIESTA SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine chopped pineapple with chopped peppers, onions, cucumber, celery and tomatoes. In a bowl combine reserved pineapple juice with the lime juice and chili powder, whisk in extra-virgin olive oil and season dressing with salt and pepper, to taste. Add in a few dashes of hot saice if you like it spicy! Pour dressing over salad and toss.
SALSA ROSA
Directly from Italy: a typical Italian recipe. Try it with salads!
Provided by Lucia
Categories Appetizers and Snacks
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- In a small bowl, whisk together the mayonnaise, ketchup, tomato sauce and whiskey until blended. Refrigerate until using. This dressing is great served with prawn salads!
Nutrition Facts : Calories 85.5 calories, Carbohydrate 0.8 g, Cholesterol 3.9 mg, Fat 8.2 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 86.2 mg, Sugar 0.5 g
FESTIVE RED SALAD
Cabbage, red onion, apple and beetroot - all the brightest purple fruit and veg makes up this winter salad with sweet vinaigrette
Provided by Good Food team
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 10
Steps:
- Quarter the cabbage, then cut out the white core at the bottom and discard. Finely shred the cabbage and tip into a large mixing bowl with the onions, apples, beetroot and walnuts. Finely grate over the zest from the oranges.
- Cut a little from the top and bottom of each orange, so they sit flat on your work surface. Use a small, serrated knife to cut away the peel and pith in strips down the orange. Holding each orange over a bowl, cut away the segments, letting them and any juice drop into the bowl. Squeeze any juice left in the membranes into the bowl, too. Fish out the segments, roughly chop and add to the salad.
- Whisk the red wine vinegar, redcurrant jelly, honey and oil into the orange juice with some seasoning, then stir into the salad. Will keep for 3-4 days in the fridge.
Nutrition Facts : Calories 93 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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