Best 20 Christmas Salad Recipes

CHRISTMAS POMEGRANATE SALAD

Steps:

• Toss leafy greens, pomegranate seeds, blue cheese, and walnuts together in a medium-sized salad bowl. Add cranberry vinaigrette just before serving.

CHRISTMAS RIBBON SALAD

Steps:

• In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until almost set, about 2 hours., In a bowl, dissolve lemon gelatin in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and pecans. Fold in whipped topping. Spoon over first layer. Refrigerate until firm, about 1 hour., In a bowl, dissolve cherry gelatin in remaining boiling water. Add remaining cold water; stir. Chill until syrupy and slightly thickened. Carefully spoon over second layer. Refrigerate until set, about 4 hours.

CHRISTMAS CRANBERRY SALAD

Steps:

• Mix together the cranberries and sugar; cover and refrigerate overnight.
• The next day, combine the cranberry mixture with the pineapple, marshmallows, pecans and whipped cream. Mix well.
• Pour into a 3 quart dish, cover and refrigerate or freeze until ready to serve.

MEXICAN CHRISTMAS EVE SALAD

Steps:

• On a large platter, arrange the pineapple, beets, oranges, apple, banana and jicama over romaine. Sprinkle with peanuts and pomegranate seeds. Garnish with lime. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad. Serve immediately.

MEXICAN CHRISTMAS EVE SALAD (ENSALADA DE NOCHE BUENA)

Steps:

• Make the salad dressing by combining olive oil, vinegar,orange juice, salt & pepper in a glass jar. Shake until oil is emulsified. Arrange sliced beets, oranges,and sliced apples in a large circle alternating the slices. Toss the salad greens, carrots, onion, pineapple, jicama, and salad dressing together and mound in the center of the ring. Top with banana slices, pomegranate seeds and chopped peanuts.

CHRISTMAS FRUIT SALAD

Steps:

• In a large saucepan, combine egg yolks, water, vinegar and salt. Cook over medium heat, stirring constantly, until mixture thickens and reaches 160°. Remove from the heat and cool; fold in whipped cream. , In a large bowl, combine remaining ingredients. Add dressing; toss to coat. Cover and refrigerate for 24 hours.

CHRISTMAS JELLO SALAD

Steps:

• In a medium-size pan, bring 1 1/2 cups water to a boil and stir in lemon jello until dissolved. Reduce heat to low and add the marshmallows, cream cheese, and mayonnaise. Stir or whisk until all the ingredients are completely dissolved. Turn the heat off.
• In the same pan, add the drained pineapple and mix well. Set aside.
• In a small chilled bowl, mix the whipping cream until soft peaks are formed. Fold into the jello mixture.
• Pour into a 9x13 glass dish and refrigerate until set.
• Topping:.
• Mix cherry jello into 1 1/2 cups of boiling water and stir until dissolved. Let cool to room temperature.
• Once the lemon mixture has set, pour the room temperature cherry jello slowly on the the top and refrigerate until set.

CHRISTMAS RIBBON JELLO SALAD

Steps:

• 1. Dissolve Lime Jello in 2 cups, HOT water. Stir till dissolved. Add 2 cups, COLD water; stir. Pour into 14x10x2 glass pan. Chill until partially set
• 2. Dissolve Lemon Jello in 1 cup HOT water in the top of a double boiler. Add marshmallows and stir to melt. (Make sure you have water boiling in the bottom pan of the double boiler... trust me, that helps!)
• 3. Remove from heat. Add 1 cup drained pineapple juice from can of fruit; to cream cheese mix.
• 4. Beat until well blended and stir in pineapple fruit. Cool slightly. Fold in whipped cream and mayonnaise. Chill until thickened.
• 5. Pour pineapple mixture onto layer of Lime Jello. Chill until almost set.
• 6. Dissolve Cherry Jello in 2 cups HOT water. Stir till dissolved. Add 2 cups COLD water. Stir. Chill until "syrupy". Pour Cherry Jello over pineapple layer. Chill till firm.

CHRISTMAS SALAD

Steps:

• Line a plate with parchment. Toss the pecans with the pumpkin pie spice, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Add the mixture to a small nonstick skillet and heat over medium heat, tossing frequently, until the spices begin to brown and become fragrant, 1 to 2 minutes. Drizzle in 1 tablespoon of the honey and cook, stirring constantly, until the honey begins to caramelize and the pecans are well coated, 1 to 2 minutes. Transfer to the prepared plate, making sure the pecans are in an even layer and not stacked on top of each other. Let cool completely, about 20 minutes.
• Meanwhile, place a small bowl that can hold 1 cup of salad dressing in the center of a large platter. Toss the arugula, frisee and radicchio in a large bowl. Spread the lettuce mixture in a circle to resemble a wreath around the bowl on the platter.
• Slice both ends off one of the oranges and set the fruit flat-side down on a cutting board. With a paring knife, slice the peel and the pith off in sections, following the shape of the orange. Remove whole segments by cutting towards the center of the orange along a membrane. Then slice along the adjacent membrane to release the segment. Place the segments in a small bowl. Squeeze the juice from the remaining membranes into a medium bowl.
• Halve the remaining orange and squeeze the juice into the medium bowl (you should have about 1/3 cup). Whisk in the vinegar, Dijon, remaining 1 tablespoon honey, 1/4 teaspoon salt and a few grinds of black pepper. Whisking constantly, slowly drizzle in the olive oil until emulsified. Pour the dressing into the bowl in the center of the platter.
• To serve, scatter the honeyed pecans, orange segments, pomegranate seeds and feta cheese over top of the lettuce wreath.

CHRISTMAS CRUNCH SALAD

Steps:

• In a large salad bowl, combine vegetables. Whisk the dressing ingredients until smooth; pour over vegetables and toss to coat. Cover and chill for at least 2 hours.

ALTON BROWN MA MAE'S CONGEALED CHRISTMAS SALAD

Steps:

• Sprinkle the gelatins in a 9 by 13 glass-baking dish and slowly stir in the boiling water. Cool to room temperature, then refrigerate approximately 30 minutes or just until gelatin begins to set. (If the gelatin sets, you won't be able to stir in the goodies.)
• Meanwhile, in a medium size bowl, combine the canned pineapple and its juice, with the pecans and the whole cranberry sauce. Add mixture to slightly thickened gelatin and stir until thoroughly combined. Return to refrigerator until firmly set. Cover with plastic wrap until ready to serve.
• *Don't substitute with low-sugar or sugar-free. Neither will set properly.

CHRISTMAS CRANBERRY SALAD

Steps:

• In a small bowl, combine cranberries and sugar; set aside. In a large bowl, dissolve gelatin and salt in boiling water. Stir in the cold water, lemon juice, cinnamon and cloves. Cover and chill for 1 hour., Stir in the orange, almonds and cranberry mixture. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate for 3-4 hours or until set. Invert onto a lettuce-lined serving plate.

ENSALADA DE NOCHE BUENA (CHRISTMAS EVE SALAD)

Steps:

• Instructions: In a small bowl, whisk together olive oil, orange juice, vinegar, salt and cilantro.
• Set aside.
• Place lettuce into salad bowl, top with beets and fruit.
• Add dressing and toss lightly to mix.
• Top with peanuts, coconut and/or pomegranite seeds.

CHRISTMAS CRANBERRY SALAD

Steps:

• Cover marshmallows and cranberries with sugar; chill overnight.
• Add apples, grapes, walnuts, salt and whipping cream.
• Chill until ready to serve.

CHRISTMAS CRANBERRY SALAD RECIPE - (5/5)

Steps:

• Grind cranberries and orange in a food processor or blender. Sprinkle with sugar and lemon juice and let stand 2 hours. Dissolve jello in boiling water and let stand until almost set. Add fruit mixture, celery and nuts. Chill until set, about 2 to 4 hours

FROZEN CHRISTMAS SALAD

Steps:

• In a small bowl, combine pineapple and marshmallows. Set aside until marshmallows are softened, about 15 minutes. , Meanwhile, in a small bowl, beat cream cheese and mayonnaise until smooth. Stir into marshmallow mixture. Fold in cherries and walnuts., In a small bowl, beat whipping cream until soft peaks form. Fold into pineapple mixture. Spoon into a 6-cup mold; freeze overnight. Let stand at room temperature for 15-20 minutes; unmold onto a serving plate.

EASY MEXICAN CHRISTMAS SALAD

Steps:

• Combine peaches, apples, pineapple, and fruit cocktail in a large salad bowl.
• Mix cream and condensed milk in a bowl. Pour over fruit and mix to coat.
• Cover and refrigerate before serving, at least 30 minutes.

CHRISTMAS BROCCOLI SALAD

Steps:

• Combine the first 5 ingredients. In a small bowl, stir together remaining ingredients until smooth. Pour over broccoli mixture; toss to coat. Refrigerate, covered, until serving.

CHRISTMAS PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
• Add pesto and lemon juice to the orzo; toss to coat. Mix in tomatoes, mozzarella cheese balls, and pepperoni strips. Refrigerate for 8 hours to overnight.
• Mix in basil right before serving.

CHRISTMAS TOSSED SALAD

Steps:

• For the dressing; in a blender or food processor combine the cranberries, sugar, vinegar, apple juice concentrate, salt and mustard; cover and process until smooth.
• Slowly add in the oil in a small steady stream (at this point you may refrigerate until ready to use, shake before using).
• For the salad; place all salad ingredients in a large gladd bowl; toss to combine.
• Drizzle the dressing over before serving.