Yuletide Tossed Salad Food

RED, GREEN AND WHITE CHRISTMAS SALAD

Steps:

• Fill a large pot with water and bring to boil.
• Cut the woody ends off the asparagus, then cut the asparagus into 3. Separate the asparagus heads from the stems.
• Trim the beans and place in a separate pile.
• Remove the strings along each side of the snow peas.
• Place the beans in the boiling water. When the water comes back to the simmer again, leave the beans to simmer for 30 seconds. (Note 1)
• Add the asparagus stems in. Once it comes back up to a simmer, count 30 seconds again. Then add the snow peas and asparagus heads, bring it back up to a simmer and count to 30 seconds.
• Immediately drain the greens and run cold water over the greens for 10 seconds to stop the cooking process.
• Once cool, set aside to dry. Roughly dry with a paper towel if serving immediately.
• Combine the Dressing ingredients in a jar and shake well to mix.
• Place the greens in a bowl and toss with the Dressing.
• Transfer to a serving bowl, crumble over feta and scatter with dried cranberries. Serve immediately.

CONTEST-WINNING HOLIDAY TOSSED SALAD

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.

THE BEST TOSSED SALAD

Steps:

• Place all salad ingredients in a large bowl.
• Place dressing ingredients in a small bowl and whisk until well mixed.
• Toss salad with dressing to taste and serve immediately.

YOUR BASIC TOSSED SALAD

Steps:

• Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

HOLIDAY TOSSED SALAD WITH FRUIT

Steps:

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

CHRISTMAS TOSSED SALAD

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.

YULETIDE TOSSED SALAD

Steps:

• With a small melon-ball cutter scoop the beets into balls. In a small bowl combine the beets well with 1 tablespoon of the red-wine vinegar, 1 tablespoon of the balsamic vinegar, the Pernod, and salt and pepper to taste and let them marinate for at least 1 hour or overnight. With a slotted spoon transfer the beets to a large serving bowl. To the liquid remaining in the small bowl add the remaining 2 tablespoons red-wine vinegar and 1 tablespoon balsamic vinegar, add the oil in a stream whisking, and whisk the dressing until it is emulsified. To the beets add the lettuce and the chicory, add the dressing , and toss the salad.

CHRISTMAS POMEGRANATE SALAD

Steps:

• Toss leafy greens, pomegranate seeds, blue cheese, and walnuts together in a medium-sized salad bowl. Add cranberry vinaigrette just before serving.

MANDARIN APPLE SALAD

Steps:

• Wash, chop and spin dry your romaine lettuce. Than transfer your greens to the salad bowl.
• Peel and separate mandarins. Toss into the salad bowl.
• Chop apples into 1/2" pieces. If you aren't eating your salad right away, add apples to a small bowl filled with juice of 1/2 lemon + 1/2 cup water to keep from browning. Just drain and toss in when ready to serve!
• Top salad with chopped onion, walnuts and craisins. Add dressing to taste and then sprinkle with feta if you wish. Voila!