Show Subscription Form




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
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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."

MY REVIEW
Reviewed Dec. 26, 2009 Edited Dec. 9, 2014

"Very tangy and tasty, albeit unusual. My family liked this salad--it went well with lasagna as a side dish, believe it or not!"

MY REVIEW
Reviewed Dec. 22, 2009

"I have used this recipe often. Sometimes we substitute Splenda for the sugar. I used red wine vinegar and 1 packet of Splenda. Delicious."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT