Holiday Green Salad Recipe

Holiday Green Salad Recipe photo by Taste of Home

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The combination of crisp veggies, a well-seasoned dressing and dried cranberries can't be beat, believes Rita Farmer of Houston, Texas. "It's a refreshing salad to make for a luncheon or an evening meal," she notes.

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Holiday Green Salad Recipe

Prep/Total Time: 15 min.

Yield: 10-12 Servings

15 15

Ingredients

6 cups torn iceberg lettuce
6 cups torn romaine
3 green onions, thinly sliced
1 celery rib, thinly sliced
1/4 cup vegetable oil
1/4 cup white vinegar
1/4 cup sugar
1 tablespoon minced fresh parsley
1/2 to 1 teaspoon hot pepper sauce
1/4 teaspoon salt
3/4 to 1 cup dried cranberries
1/4 cup sliced almonds, toasted

Directions

In a large bowl, combine greens, onions and celery. In a small bowl, combine the oil, vinegar, sugar, parsley, hot pepper sauce and salt; mix well. Pour over salad; toss to coat. Add cranberries and almonds. Serve immediately. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 cup) equals 99 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 59 mg sodium, 12 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Holiday Green Salad in Country Woman September/October 1998, p40

Broccoli's Better

“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.