Christmas Salad Recipe
Christmas Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I enjoy entertaining during the holidays and always include this colorful salad on the menu. The red pepper and water chestnuts add a sweet crunch...while the homemade vinaigrette gives this salad a savory zest.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • CRANBERRY VINAIGRETTE:
  • 1/4 cup white wine vinegar
  • 1/2 cup fresh or frozen cranberries, thawed
  • 2 green onions, cut into 1-inch pieces
  • 1 tablespoon sugar
  • 1-1/2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried sage, crushed
  • 3/4 cup olive oil
  • SALAD:
  • 12 cups mixed greens
  • 1 small sweet red pepper, chopped
  • 1 can (8 ounces) sliced water chestnuts, drained, optional
  • Grated or shredded Parmesan cheese, optional

Directions

In a blender, combine the first eight ingredients. While processing, gradually add oil in a steady stream. Chill until ready to serve.
In a large salad bowl, combine the greens, red pepper and water chestnuts if desired. Sprinkle with cheese if desired. Serve with cranberry vinaigrette. Yield: 12 servings (1 cup vinaigrette).
Originally published as Christmas Salad in Country Woman Christmas 1996, p20

Nutritional Facts

1 cup: 140 calories, 14g fat (2g saturated fat), 0 cholesterol, 129mg sodium, 4g carbohydrate (2g sugars, 2g fiber), 1g protein.

  • CRANBERRY VINAIGRETTE:
  • 1/4 cup white wine vinegar
  • 1/2 cup fresh or frozen cranberries, thawed
  • 2 green onions, cut into 1-inch pieces
  • 1 tablespoon sugar
  • 1-1/2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried sage, crushed
  • 3/4 cup olive oil
  • SALAD:
  • 12 cups mixed greens
  • 1 small sweet red pepper, chopped
  • 1 can (8 ounces) sliced water chestnuts, drained, optional
  • Grated or shredded Parmesan cheese, optional
  1. In a blender, combine the first eight ingredients. While processing, gradually add oil in a steady stream. Chill until ready to serve.
  2. In a large salad bowl, combine the greens, red pepper and water chestnuts if desired. Sprinkle with cheese if desired. Serve with cranberry vinaigrette. Yield: 12 servings (1 cup vinaigrette).
Originally published as Christmas Salad in Country Woman Christmas 1996, p20

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forChristmas Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review