Christmas Salad Food
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.
CHRISTMAS SALAD
I enjoy entertaining during the holidays and always include this colorful salad on the menu. The red pepper and water chestnuts add a sweet crunch...while the homemade vinaigrette gives this salad a savory zest.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings (1 cup vinaigrette).
Number Of Ingredients 15
Steps:
- In a blender, combine the first eight ingredients. While processing, gradually add oil in a steady stream. Chill until ready to serve. , In a large salad bowl, combine the greens, red pepper and water chestnuts if desired. Sprinkle with cheese if desired. Serve with cranberry vinaigrette.
Nutrition Facts : Calories 140 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 129mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.
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