HOLIDAY SALADS (Copy)
Getting ready for all those special holiday celebrations? Need some holiday salad suggestions? Here is just what you may be looking for. The following printable salad recipes give enough variety to pair well with whatever type of menu you may be planning.
Have a happy holiday and remember to find JOY in sharing your table!
Yield: 8 servings
Beet and Micro Green Salad with Tangerine and Pomegranate Vinaigrette
This salad is so simple to make and yet the visual and flavor components pop as though a master chef had prepared this for you in a five-star*****restaurant. No need to tell your friends that you are that master chef unless of course, you dream of all the adoration!
prep time: 20 Mcook time: 1 hourtotal time: 1 H & 20 M
ingredients:
- INGREDIENTS:
- 1 ½ teaspoons pomegranate molasses
- 1 ½ teaspoons shallot, minced
- 1 tablespoon Sherry vinegar
- 2 tablespoons tangerine juice
- ½ teaspoon tangerine zest
- ¼ cup extra virgin olive oil
- ¼ teaspoon fine sea salt or more
- 4 red beets
- 4 golden beets
- 1 cup loosely packed micro greens, washed, dried
- ½ cup pomegranate seeds
instructions:
How to cook Beet and Micro Green Salad with Tangerine and Pomegranate Vinaigrette
- Whisk the pomegranate molasses, shallot, and vinegar together. Slowly whisk in the tangerine juice, zest, and olive oil. Season with salt to taste. Allow macerating for at least an hour up to three days in advance. Place in a small jar with a tight-fitting lid and refrigerate.
- Do NOT peel or cut the beets until cooked. In two pots cook the red and golden beets separately covered by an inch of water until tender about an hour depending on their size.
- Drain the beets. Under cool running water slip the skins off each beet. It is best to wear disposable gloves so as not to stain your hands red. Refrigerate the beets separately.
- Thinly slice the beets. Blot each slice on a paper towel. Arrange on chilled plates alternating five slices each of each colored beet in a circle.
- Shake the vinaigrette to emulsify. Toss the micro greens with a small amount of the vinaigrette. Drizzle the remaining vinaigrette over the beets. Top with the microgreens in the center. Sprinkle the pomegranate seeds overall. Serve chilled. Stand back and smile!
NOTES:
To make this even more enticing, it may all be prepared a day in advance and put together at the last minute. There is one trick that must be followed to prevent the beets from bleeding into one another and that is to blot each slice on a paper towel before placing it on the plate. It could be presented on a buffet platter but why not place on individual plates for that glamour appeal?
Calories
97.07Fat (grams)
6.99Sat. Fat (grams)
0.96Carbs (grams)
8.50Fiber (grams)
1.47Net carbs
7.03Sugar (grams)
6.86Protein (grams)
1.06Sodium (milligrams)
105.68Cholesterol (grams)
0.00The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Yield: 4 side servings
Pear Pecan and Blue Cheese Salad
Pears with skin intact are the best way to go for ultimate nutritional benefit. As a chef, I was taught and taught others to peel fruits of all kinds. It is, however, the peels that afford the most beneficial nutrients. Find them appealing, but do not peel. Encourage their flavor with fresh dill and untoasted pecans. Yes, I used to toast nuts but no longer do I waste time destroying nutrients, thank you. If possible, search for sweet pear balsamic vinegar but fret not and use white balsamic vinegar if needed.
prep time: 15 Mcook time: total time: 15 M
ingredients:
- ¼ cup avocado oil
- 2 tablespoons pear balsamic vinegar or white balsamic vinegar
- ⅛ teaspoon sea salt
- ⅛ teaspoons black pepper
- 2 cups baby lettuce (about 2 ounces
- ½ cup red cabbage, sliced
- ½ small red onion, sliced thinly
- 1 tablespoon fresh dill, chopped
- 1 large Bartlett pear, cored, cut into small pieces
- 20 pecan halves
- ½ cup blue cheese crumbles
instructions:
How to cook Pear Pecan and Blue Cheese Salad
- Toss the avocado oil, vinegar, salt, and pepper in a small jar or whisk together in a small bowl.
- Toss the lettuce, cabbage, onion, dill, and pear together in a large bowl with the vinaigrette placing on chilled salad plates and top with pecan halves and blue cheese crumbles.
Calories
283.44Fat (grams)
23.93Sat. Fat (grams)
5.06Carbs (grams)
14.43Fiber (grams)
3.60Net carbs
10.83Sugar (grams)
8.44Protein (grams)
6.37Sodium (milligrams)
262.06Cholesterol (grams)
12.63The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Yield: 4 side servings
Green Bean & Tomato Salad with Tarragon Hazelnut Vinaigrette
Each vegetable seems to have a perfect herb partner. For peas it’s mint. For beans it’s tarragon. I used to buy expensive tarragon vinegar when I could find it. Now I buy a nice bottle of organic white wine vinegar and place a few sprigs of tarragon in it and store in a cool, dark place. Within a month or so the vinegar is infused with a charming tarragon flavor. Though the green beans should be cooked until tender-crisp yielding a nice crunch, hazelnuts add an even more crunchy adornment. Serve this salad chilled on chilled salad plates for that hot summer evening.
prep time: 25 Mcook time: 5 Mtotal time: 30 M
ingredients:
Vinaigrette
- ½ teaspoon Dijon mustard
- 1 ½ teaspoon shallots, minced
- 1 tablespoon tarragon wine vinegar
- 2 tablespoons hazelnut oil or extra virgin olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
Salad Base
- 8 ounces fresh green beans, stem end discarded
- 2 cups mixed baby greens
- 2 tomatoes, cored, cut into eight wedges each
- 1 teaspoon fresh tarragon leaves, chopped
- ⅓ cup toasted hazelnuts, chopped
instructions:
How to cook Green Bean & Tomato Salad with Tarragon Hazelnut Vinaigrette
- Combine the mustard shallots, vinegar, oil, salt, and pepper in a small jar with a lid. Shake until thoroughly combined.
- Prepare an ice-water bath in a mixing bowl. Bring a salted pot of water to a boil. Add the green beans and simmer until bright green in color and tender yet slightly crisp, about four to five minutes. Strain and submerge in the ice water bath to stop the cooking. Drain and keep chilled.
- Shake the vinaigrette and toss half with the baby greens. Place on individual chilled salad plates or one large platter.
- Toss the other half of the vinaigrette with the green beans, tomatoes, and chopped tarragon. Place on top of the baby greens.
- Garnish with the chopped hazelnuts.
Calories
214.01Fat (grams)
17.07Sat. Fat (grams)
1.49Carbs (grams)
13.77Fiber (grams)
7.04Net carbs
6.72Sugar (grams)
4.42Protein (grams)
5.70Sodium (milligrams)
170.25Cholesterol (grams)
0.00The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Yield: 4 entree servings
Wilted Beets, Greens, Red Cabbage and Tangerine Salad
The bright red and purple colors of beets, red cabbage, and red onions stand in contrast to the hearty beet greens in this salad. Tangerines, orange vinegar, and sweet Mirin balance all that earthy flavor. Nutty pecans and tangy blue cheese make this salad pop!
prep time: 30 Mcook time: 1 H & 15 Mtotal time: 1 H & 45 M
ingredients:
- ½ cup pecan halves
- 1 bunch beets with beet greens (2 large or 3 medium beets + greens)
- ½ cup extra virgin olive oil
- 1 cup red onion, halved, ¼ inch slices
- 2 cups red cabbage, roughly chopped in ½ inch pieces
- 5 ounces mixed baby greens
- 1 teaspoon sea salt
- 3 tablespoons Orange Muscat Champagne Vinegar
- 1 tablespoon Mirin rice cooking wine
- 2 large tangerines, peeled, sectioned, cut in half
- ½ cup blue cheese crumbles (optional)
instructions:
How to cook Wilted Beets, Greens, Red Cabbage and Tangerine Salad
- Preheat oven to 350°F. Place the pecans on a ceramic pie plate and roast in the oven until golden brown and fragrant, about seven minutes. Remove and cool.
- Cut the beet stems from the beet’s roots leaving one-inch of stems attached to the roots. Place the beets in a saucepan, cover with water, bring to a boil over medium-high heat, and reduce to a simmer. Cook for approximately one to one and a half hours until the beets are thoroughly tender. Remove from heat and drain. While still hot, peel with your fingers (wearing non-latex gloves will prevent your hands from turning purple) under cold running water. Cut the beets into ½ inch pieces. Reserve warm.
- Meanwhile, remove the stems from the beet leaves. Wash both stems and leaves thoroughly. Cut the stems into one-fourth-inch pieces. Cut the leaves across in one-inch ribbons. Reserve both separately.
- Heat the oil in a large skillet or non-reactive saucepot over medium-high heat. When the oil shimmers add the onions, beet stems, and red cabbage. Cook for three minutes, stirring frequently until slightly softened.
- Add the baby greens and beet greens to the pan. Toss with tongs until barely wilted. Toss in the beets, salt, vinegar, and Mirin. Taste, Think, Transform with salt, vinegar and/or Mirin.
- Place on a serving platter or individual plates. Top with tangerine sections, toasted pecans, and blue cheese (if using). Serve warm.
NOTES:
The beets can be cooked a day ahead and refrigerated if desired.
Calories
651.48Fat (grams)
46.86Sat. Fat (grams)
10.94Carbs (grams)
42.06Fiber (grams)
9.40Net carbs
32.66Sugar (grams)
14.72Protein (grams)
14.90Sodium (milligrams)
1062.58Cholesterol (grams)
25.31The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Yield: 4 servings
Basque Style Carrot, Celery Salad with Parsley Vinaigrette
Carrots are in the Umbelliferae botanical family. Celery, parsley, and cumin are also in this family and due to their complementary flavors are often cooked together. Cooked carrots have more beta-carotene than raw carrots, an antioxidant that is converted to vitamin A which improves bone, eye, and reproductive health, especially when combined with oil. Sherry vinegar, piquillo peppers, and green olives give this recipe a truly Spanish flourish. Once you try these slightly cooked carrots, you may never want a raw carrot again!
prep time: 20 Mcook time: 15 Mtotal time: 35 M
ingredients:
- Parsley Vinaigrette
- ½ cup (packed) Italian parsley, leaves, and stems (flat-leaf parsley)
- ½ teaspoon lemon zest
- 1 clove garlic, mashed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Sherry vinegar
- ¼ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- Carrot Celery Salad
- 1 pound rainbow carrots (4-6 whole carrots, organic if possible)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon cumin seed
- ½ teaspoon sea salt
- 1 cup celery, thinly sliced (about 2-3 stalks)
- ¼ cup pitted green olives, slivered
- ½ cup piquillo peppers, pat dry, small diced (may substitute with roasted red peppers)
- 1 head Bibb (butter) lettuce, washed, spin dry, torn into bite-sized pieces
- ¼ cup (packed) Italian parsley leaves
instructions:
How to cook Basque Style Carrot, Celery Salad with Parsley Vinaigrette
- For the Parsley Vinaigrette pulse the parsley, lemon zest, garlic, in a small food processor or blender until smooth. Add the Sherry vinegar, olive oil, salt, and black pepper and blend well. Set aside.
- For the Carrot Celery Salad trim and peel the carrots. Cut the whole carrots into two or three equal-size round pieces for uniform cooking. Place carrots in two saucepans (one for the purple carrots and the other for the orange and yellow carrots).
- Prepare an ice-water bath. Cover each pan of carrots with filtered water. Bring both to a boil, reduce to a simmer. Check the carrots at four minutes to test that they are tender but still slightly crisp in the center with the tip of a paring knife. Smaller, thinner pieces may be done sooner than the larger, thicker pieces and removed before the larger pieces. If not continue to cook until proper doneness. Transfer the carrots to cool in the ice water bath. Once cool, drain and pat dry with paper towels. Thinly slice into coin shapes and place them in a stainless-steel mixing bowl.
- Heat the two tablespoons of olive oil and cumin seeds until fragrant and hot, about two minutes. Pour over the carrots. Add the half teaspoon salt and toss to coat. Set aside to cool.
- Toss the celery, olives, and peppers together with the cooled carrot mixture. Taste, Think, Transform with salt if needed. Place on a platter or plates lined with lettuce leaves. Drizzle with the parsley vinaigrette. Sprinkle the remaining parsley leaves over the top. Serve at room temperature.
Calories
236.19Fat (grams)
19.67Sat. Fat (grams)
2.71Carbs (grams)
15.12Fiber (grams)
5.78Net carbs
9.34Sugar (grams)
6.05Protein (grams)
2.60Sodium (milligrams)
735.89Cholesterol (grams)
0.00The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Yield: 4 servings
Black-eyed Pea and Cauliflower Salad
As southern New Year’s Day superstition has it, one should for luck and prosperity eat one black- eyed pea for each day of the year on New Year’s Day. To make this recipe plant-based instead of bacon-based I added smoked paprika and olive oil for the flavor. I also replaced the brown sugar with minced dates to lower the glycemic index. I don’t miss the bacon at all.
prep time: 20 Mcook time: 10 Mtotal time: 30 M
ingredients:
- 2 cups fresh cauliflower, trimmed, separated into very small florets
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon smoked paprika or pimentón dulce
- 3 tablespoons extra virgin olive oil
- 1 can black-eyed peas, drained, washed
- ½ cup celery, small diced
- 4 scallions, trimmed, sliced thin
- ½ cup sweet red pepper, stemmed, seeded, small diced
- ¼ cup large dates, pitted, minced
instructions:
How to cook Black-eyed Pea and Cauliflower Salad
- Bring a quart of water to a boil. Add the cauliflower florets. Cook just until the color is set, about one to two minutes. Drain, rinse with cold water to stop the cooking and reserve.
- In a small jar mix the vinegar, salt, paprika, and olive oil to make the vinaigrette. Put on the lid and shake.
- Mix the cauliflower, peas, celery, scallions, red pepper, and dates together.
- Shake the vinaigrette. Pour over the vegetables. Toss well. Refrigerate for at least an hour or overnight. Toss before serving.
Calories
169.67Fat (grams)
10.75Sat. Fat (grams)
1.52Carbs (grams)
15.20Fiber (grams)
5.08Net carbs
10.12Sugar (grams)
5.17Protein (grams)
4.93Sodium (milligrams)
294.19Cholesterol (grams)
0.00The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Yield: 4 servings
Wilted Chard, Red Cabbage and Asian Pear Salad
Asian pears with their sweet crunch are so refreshingly delicious. This salad is an enjoyable combination of flavors and textures. The ingredients can be prepped ahead and tossed in a hot wok in a matter of minutes. But why wait for guests to try this salad?
prep time: 25 Mcook time: total time: 25 M
ingredients:
- ½ cup almond slivers
- ½ cup organic virgin coconut oil
- 2 teaspoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon Mirin
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 1 cup red Swiss chard stems/ thinly sliced
- 2 cups red cabbage, shredded
- 2 bunches red Swiss chard, sliced into one-inch ribbons
- 4 small or 2 large Asian pears, peeled, halved, cored, sliced
- ¼ cup dates, pitted, small diced
instructions:
How to cook Wilted Chard, Red Cabbage and Asian Pear Salad
- Heat a dry cast-iron skillet over medium heat. Add the almond slivers. Toss or stir until slightly toasted light brown. Set aside.
- Heat the coconut oil, sesame oil, vinegar, and Mirin until the oil is melted and hot. Add the garlic, ginger, salt, and pepper. Sizzle for thirty seconds.
- Add the chard stems and cabbage. Cook for a few minutes to soften slightly.
- Add the chard ribbons. Toss with tongs until slightly wilted. Add the Asian pears and dates.
- Immediately place the salad on four plates. Top with the toasted almond slivers.
Calories
469.16Fat (grams)
38.65Sat. Fat (grams)
23.53Carbs (grams)
27.98Fiber (grams)
8.66Net carbs
19.32Sugar (grams)
16.05Protein (grams)
7.00Sodium (milligrams)
792.86Cholesterol (grams)
0.00The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Yield: 4 servings
Celery Root, Apple, and Grape Salad with Grainy Mustard Dressing
Ever encounter a gnarly, knobby, lumpy-looking vegetable orb in the market? Upon further investigation, find that it is a celery root or celeriac. The bright celery flavor of celeriac packs an earthiness. It pairs well with the natural sweetness of apples and grapes, with no sugar needed. The grainy mustard adds a spicy component to the mayonnaise-based salad dressing. To keep the salad crisp and the apples and celeriac white cut them just before dressing and serving. This salad pairs well with any vegetarian or poultry entrée.
prep time: 15 Mcook time: total time: 15 M
ingredients:
- ¼ cup mayonnaise
- 1 teaspoon grainy mustard
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon sea salt
- ⅛ teaspoons black pepper
- 1 ½ cups celery root, peeled, quartered, thinly sliced
- 1 apple, cored, quartered, thinly sliced
- 1 cup grapes, cut in half
- 4 tablespoons walnut pieces
- ¼ cup fresh dill leaves
instructions:
How to cook Celery Root, Apple, and Grape Salad with Grainy Mustard Dressing
- Whisk the mayonnaise, mustard, lemon juice, salt, and pepper together in a small bowl to make the dressing.
- Toss the celery root, apples, and grapes together in a bowl with the dressing placing on chilled salad plates and top with walnuts.
Calories
203.52Fat (grams)
14.85Sat. Fat (grams)
2.05Carbs (grams)
17.93Fiber (grams)
2.66Net carbs
15.27Sugar (grams)
10.92Protein (grams)
2.16Sodium (milligrams)
202.00Cholesterol (grams)
5.78The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.