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Christmas Vegetable Salad Recipe
Christmas Vegetable Salad Recipe photo by Taste of Home

Christmas Vegetable Salad Recipe

Publisher Photo
My sister gave me this recipe at a family gathering one year, and I've been making her colorful, crisp salad for holiday get-togethers, dinner parties and potlucks ever since. This festive salad travels well and holds up beautifully on the buffet table, so it's ideal for making ahead. Serve it in a clear bowl so everyone can see the pretty color combination. —Mary Dean, Eau Claire, Wisconsin
TOTAL TIME: Prep: 15 min. + marinating
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + marinating
MAKES: 6 servings

Ingredients

  • 1/4 cup canola oil
  • 1 tablespoon plus 1-1/2 teaspoons lemon juice
  • 1 tablespoon plus 1-1/2 teaspoons white wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • Coarsely ground pepper
  • 2 cups thinly sliced cauliflower
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/3 cup chopped green pepper
  • 1/3 cup chopped red pepper

Directions

  1. In a jar with a tight-fitting lid, combine the first six ingredients; shake well. In a salad bowl, combine the cauliflower, olives and peppers; drizzle with dressing and toss to coat. Cover and refrigerate for several hours or overnight. Yield: 6 servings.
Originally published as Christmas Vegetable Salad in Country December/January 1990, p47

Reviews for Christmas Vegetable Salad

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 22, 2014

"Was a huge hit at our family's Christmas decorating contest! Am planning to make it for Christmas Day dinner, too! After reading the comments, I had peperoccinis available for those who like them. I thought they added a great flavor to the salad! Was very attractive in my cut-glass bowl, too!"

MY REVIEW
Reviewed Dec. 21, 2014

"Disappointing! Glad I tried this before making it for Christamas!"

MY REVIEW
Reviewed Dec. 11, 2014

"I've made a similar thing for years and call it "Winter Salad". I add sliced carrots and often add marinated artichoke hearts, using a little additional of the artichoke marinade as the dressing. I may make a large batch and keep in the frig for several days, taking some out each day to toss with some lettuce, pine nuts, snap peas, pepperocini, and whatever else I have on hand that sounds good. I sometimes rinse off the artichoke hearts and use another dressing. This is versatile and always a hit."

MY REVIEW
Reviewed Dec. 10, 2014

"This was a great salad, for someone who doesn't like peppers or stuffed olives it was great."

MY REVIEW
Reviewed Jan. 8, 2010

"I made this for Christmas Day and was a big success. Then I made it for a baby shower and everyone loved this recipe. I could make this every week my Husband really likes this salad."

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