Growing up you get used to seeing the same dishes served on special occasions. In our family every December 25th my grandma would set out her famous Christmas Salad. It wasn’t topped with holly or filled with candy; rather she relied on fresh cranberries to kick up what eventually became known as Grandma’s Christmas Salad.
Interestingly, I know a few other people who have their own versions of Christmas salads and none of those include Christmas-themed ingredients either. Not even so much as a pine nut. But, that’s the beauty of holiday cooking: free interpretation.
If you are looking to add some color to your holiday spread, consider making the following Christmas salads. They may be the healthiest options on the table on a day that’s typically filled with sweet treats.
GRANDMA’S CHRISTMAS SALAD
Ingredients for Vinaigrette:
1/2 cup canned whole berry cranberry sauce
1/4 cup fresh orange juice (about 1 orange)
2 tablespoons light olive oil
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/4 teaspoon salt
Ingredients for Salad:
2 heads Bibb lettuce or 8 cups spring mix lettuce
2 red pears, sliced
1 cup thin sliced red onion, separated into rings
1/3 cup (2 ounces) crumbled bleu cheese
1/4 cup chopped walnuts, toasted
Extra fresh whole cranberries for garnish
Directions:
To prepare the vinaigrette, place the first 7 ingredients in a medium bowl; mix well with a whisk.
To prepare salad, divide the lettuce evenly among 4 to 6 plates. Divide pear and onion evenly among leaves.
Top each serving with cheese, walnuts, and whole cranberries. Drizzle each serving with vinaigrette.
CHRISTMAS FRUIT SALAD
Ingredients:
2 cans (medium size) pineapple tidbits
1 can (6 ounce) orange juice, frozen
1 package (large size) instant lemon pudding
3 bananas, sliced
1 can (2 1/2 pound) pears, cut up
1 can (2 1/2 pound) apricots, cut up
1 can (2 1/2 pound) peaches, cut up
1 can (medium size) mandarin oranges, drained
Directions:
Drain pineapple, reserve juice. Dissolve orange juice concentrate in the pineapple juice. Mix instant pudding into the juice, add sliced bananas, pears, apricots, and peaches (bite sizes). Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator before serving.
HEALTHY HOLIDAY SALAD
Ingredients:
Large pineapple, peeled, cored and cut into 1-inch chunks or 1 (16-ounce) can pineapple chunks, drained
1 large jicama, peeled and cut into 3/4-inch chunks
3 large navel oranges, peeled and thinly sliced
3/4 cup orange juice
2 large bananas, sliced
1 (1-pound) can whole pickled beets, drained
1 large apple, cored and cut into wedges
1 ripe pear, cut into wedges
Seeds from pomegranate
1/2 cup dry roasted peanuts
3 tablespoons cider vinegar
1/2 teaspoon chili powder
1/4 cup vegetable oil
2 tablespoons chopped green onions
Directions:
Combine pineapple, jicama, orange slices, orange juice and lime juice in large bowl. Refrigerate overnight.
Line large platter with lettuce leaves, if desired.
Drain marinated fruit, reserving juice.
Arrange marinated fruit, bananas and beets atop lettuce in concentric pattern, starting at edge of platter.
Arrange apple and pear in center. Sprinkle salad with pomegranate seeds and peanuts.
To make vinaigrette: Combine 3/4 cup of the reserved fruit juice, the vinegar, chili powder, oil and onions.
Place vinaigrette on table and allow guests to dress their own plates individually.
Serves 10.
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