CHRISTIE'S SALAD
Delicious and light. We can't get enough of it.
Provided by Kristie Ann
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- Toss kale, grapes, feta cheese, and walnuts together in a large salad bowl.
- Stir seasoned rice vinegar and water together to make 3/4 cup total volume. Whisk honey and olive oil into the vinegar mixture until completely integrated; pour over the kale mixture and toss to coat.
Nutrition Facts : Calories 452.3 calories, Carbohydrate 41.3 g, Cholesterol 25 mg, Fat 30.2 g, Fiber 4.9 g, Protein 12.6 g, SaturatedFat 6.8 g, Sodium 364.9 mg, Sugar 26.2 g
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.
CHRISTIE'S SALAD
Delicious and light. We can't get enough of it.
Provided by Kristie Ann
Categories Kale Salad
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- Toss kale, grapes, feta cheese, and walnuts together in a large salad bowl.
- Stir seasoned rice vinegar and water together to make 3/4 cup total volume. Whisk honey and olive oil into the vinegar mixture until completely integrated; pour over the kale mixture and toss to coat.
Nutrition Facts : Calories 452.3 calories, Carbohydrate 41.3 g, Cholesterol 25 mg, Fat 30.2 g, Fiber 4.9 g, Protein 12.6 g, SaturatedFat 6.8 g, Sodium 364.9 mg, Sugar 26.2 g
CHRISTIE'S HOUSE DRESSING
Christie's restaurant was a beloved eatery in San Antonio for over 50 years before closing in the 90's. From the San Antonio Express News. Please read the recipe several times before attempting as the article said this was a demanding recipe and take care to add the oil one tablespoon at a time. Chilling time not included in preparation time.
Provided by Molly53
Categories Salad Dressings
Time 45m
Yield 4 1/2 cups
Number Of Ingredients 14
Steps:
- Using food processor blender, finely chop celery, green pepper, carrot and onion until almost grated; set aside.
- Combine salt, mustard, Sure Jel, lemon peel, cornstarch, meringue powder and paprika in small mixing bowl; set aside.
- Place ice in large mixer bowl; add dry spice mixture along with eggs, mixing at high speed.
- When thoroughly mixed and ice has melted, slowly add soybean oil 1 tablespoon at a time while mixing at high speed.
- Mix until thick (this will take about 40 minutes).
- Add chopped vegetables and mix about 1-2 minutes until blended.
- Chill in covered container several hours before serving.
Nutrition Facts : Calories 959.4, Fat 102.6, SaturatedFat 15.4, Cholesterol 188, Sodium 852.4, Carbohydrate 6.2, Fiber 1.7, Sugar 1.7, Protein 7
CHRISTIE'S SALAD
Delicious and light. We can't get enough of it.
Provided by Kristie Ann
Categories Kale Salad
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- Toss kale, grapes, feta cheese, and walnuts together in a large salad bowl.
- Stir seasoned rice vinegar and water together to make 3/4 cup total volume. Whisk honey and olive oil into the vinegar mixture until completely integrated; pour over the kale mixture and toss to coat.
Nutrition Facts : Calories 452.3 calories, Carbohydrate 41.3 g, Cholesterol 25 mg, Fat 30.2 g, Fiber 4.9 g, Protein 12.6 g, SaturatedFat 6.8 g, Sodium 364.9 mg, Sugar 26.2 g
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