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Salad idea for Christmas

I have been asked to bring a salad (not specified if that is a green salad or a side dish salad). Any amazing recipes with homemade dressings that are always a hit at your dinners?

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  1. I posted a salad that has become the fan favourite with all my family and friends. Very easy homemade dressing that will keep and also I change up the "extras" depending on occasion.
    Of course, It's been requested at Christmas and I might add some dried cranberries to the mix.
    See thread below
    http://chowhound.chow.com/topics/545816

    1. My family makes a pepper salad for Christmas that's yummy and different. It consists of green pepper, olives and anchovies in a red wine vinaigrette. My uncle was never one for anchovies so my grandmother always made one sans fish for him.

      1. I am pretty much required to bring the following salad to gatherings with my friends. It's a huge hit, travels well, and is even better the second day (so you can make it ahead of time). I was inspired by too much bok choy, a jicama and about 2 dozen recipes for bok choy and jicama.

        Bok Choy, Jicama, and Apple Slaw

        3 apples, sliced thin then chopped (I use whatever I have on hand usually a combo of Fuji and Braeburn)
        1 medium jicama (about a cup), sliced thin then chopped
        One half head of bok choy, chopped with greens shredded
        1 medium onion (red or white - I sometimes use powder if there are onion haters present - the SO hates the texture, loves the taste)
        1 cup orange juice or the juice from two oranges (pineapple juice would probably also be good)
        Fresh lime juice (I don't measure this. I usually use the juice from two limes)
        3 Tablespoons white vinegar
        2 Tablespoons mustard
        2 Tablespoons brown sugar
        Mint (fresh if I have it, dried if I don't - chopped or crumbled, about a Tablespoon dried, however much I feel like picking, rinsing, chopping if it's fresh)
        dash or two of salt and pepper, to taste

        Combine apple, jicama, onion and bok choy in a large bowl. In a separate bowl, whisk all the dressing ingredients together and pour over the slaw. That's it. This stuff is fantastic.

        Doubling the recipe for the dressing will give you a nice marinade for chicken or fish.

        1. We have what I call "Christmas Salad". It's just lightly steamed broccoli & cauliflower and cherry tomatoes arranged in the shape of a wreath on a large round platter (you get the best effect when it's primarily broccoli with white cauliflower and red tomatoes as accents). The seasonal, bright and high-contrast colors are great for Christmas. If you want to go Martha Stewart, you can cut the shape of a bow from grilled red or yellow pepper.

          I don't dress it but offer a balsamic vinaigrette.

          1 Reply
          1. re: rainey

            I had a very simple but lovely holiday salad at Thanksgiving which was simply Romaine lettuce and Radicchio (nice red and green contrast), with dried cranberries and toasted walnut halves. It was served with a simple vinaigrette, but if I were to recreate that salad, I might make my own fig and balsamic vinaigrette or else a punchier vinaigrette with equal parts lemon juice and white wine vinegar with walnut oil and minced shallot. The nice thing about this salad is that both the lettuce types are not super fragile, like spring mix, arugula, baby spinach or mache. The salad (without dressing) can be assembled in advance, then covered with damp paper towels and clear plastic wrap. The dressing can also be made ahead of time and just whisked or shaken to re-blend before dressing and tossing the salad.

            Another salad idea is arugula, shaved fennel slices and supremes of orange. If you're a cheese fan, paper thin shavings of Parmigiano-Reggiano or Pecorino (Toscano or Sardo) would be nice. I'd make the dressing with lemon juice and rice vinegar and olive oil. I might mince in the fennel fronds, or else grind some toasted fennel seeds along with freshly ground pepper to bring out the aroma of the fennel. Yum!

          2. Arugula Salad- my grandma makes this all the time... and now that I think about it the colors are perfect for christmas. You can adjust the amount of ingredients according to how many people you're serving. My grandma usually uses one of the large plastic containers of arugula from Costco and two bulbs of fennel. Craisins and almonds are just a handful to add flavor and crunch. Make sure you add the almonds at the last minute so they don't get soggy.

            baby arugula
            thinly sliced fennel
            craisins
            slivered almonds (with skins)
            balsamic dressing (1 part balsamic, 2 parts olive oil, salt, pepper, pinch of sugar, red pepper flakes)