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    You are in: Home / Cookbooks / Holiday Salads
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    16 recipes in

    Holiday Salads


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    Great on pasta, yummy on bread, good with spinach...I love this stuff.

    Recipe #395615

    Impressive,yet simple salad for a large group. Could also be reduced. From BH&G Magazine.

    Recipe #177185

    The perfect salad to serve at you holiday dinner table --- if desired place slices of red onion rings around the sides of the bowl --- the salad mixture may be mixed, covered tightly with plastic wrap hours ahead but do not toss in the apples until before serving or they tend to discolour, also do not add in the dressing until serving time, if you are serving more than 8 people double the recipe :)

    Recipe #266045

    UPDATED -- Please note: The nutritional information (fat and calories) on this salad for each serving is incorrect because it was calculated using all the salad dressing for 4-6 servings of the salad. The recipe makes lots of extra dressing. This salad is wonderful! My husband and I came up with the ingredients for the salad itself to go along with a delicious maple dressing from the book "What's cooking America". All the flavors of the different ingredients blend and coalesce into the most mellow, nutty sweet flavor, that is very autumnal and heavenly! And very nutritious too. You really need all the ingreds. to achieve the wonderful flavor. Make sure you toast the pecans, as the toasting really brings out the flavor, and let the jicama matchsticks sit in the ice water a bit to really intensify their crunchy sweetness.Make sure all the ingredients are very fresh. (I buy prewashed/packaged baby spinach to speed things up and dispense with the rinsing and drying). Vary salad ingredient amounts to taste (we never measure). I hope you enjoy it as much as we have.

    Recipe #91176

    From the August 2005 Cooking Light issue. The walnuts are my addition. Now that apple season is about upon us, it's time to sample different varieties. This salad recipe is a good start.

    Recipe #134809

    7 Reviews |  By Mikekey

    This is from a Chamber of Commerce cranberry cookbook put out by the local women of the Westport-Grayland area of the Washington coast, where cranberries are grown.

    Recipe #180929

    From Cooking Light (October 2001). I love pears, and they are wonderful in salads. Some feta and/or some nuts (pecans, walnuts) would also be good in this.

    Recipe #117889

    My good friend Debbie gave me this recipe and boy is it good. My whole family loves it and I make it often. The dressing is very good and uses ingredients that are usually in my pantry all the time. Enjoy!

    Recipe #108293

    1 Reviews |  By Jajaja

    This came from "The Creative Vegetarian Cookbook." I have daydreams about how amazingly wonderful the flavor of this dish was. When I made it, I used regular blue cheese instead of vegetarian. I've cut this recipe in half to serve 2.

    Recipe #108366

    This is an adopted recipe from Mean Chef. Mean Chefs words are: Fresh baby spinach leaves tossed with toasted Pine Nuts, a very tasty vinaigrette, and topped with dried cranberries.

    Recipe #163559

    I have to take advantage of the wonderful hazelnuts grown in Oregon. This salad recipe always hits the spot. Substitute tangerines or navel oranges for the mandarin oranges if you wish. From oregonhazelnuts.org.

    Recipe #157721

    From www.aicr.com. Clementines can be both expensive and difficult to find as they are only available November through March. Substitute tangerines-honey tangerines being particulatiry good, if you cannot find them. Here is what I found online about the fruit: "Clementines are the tiniest of the mandarins. Imported from Spain, Morocco, and other parts of North Africa, clementines are a cross between a sweet orange and a Chinese mandarin. They are small, very sweet, and usually seedless. Most people think of clementines as small tangerines, but they're a different variety entirely, with a distinctive taste".(SOURCE:www.producepete.com/shows/clementines.html

    Recipe #153690

    A refreshing and flavoursome salad which is visually appealing and complements any meat, rice or pasta dish. Adapted from a recipe in the latest issue of the Australian magazine 'New Idea'. When I posted this initially, I just listed "pears" in the ingredients, but have since located the pears specified, and I have made the salad with those pears: CORELLA PEARS. See notes below.

    Recipe #150137

    Interesting take on waldorf. Serve in radicchio cups.

    Recipe #109193

    From the December 2004 issue of Cook's Illustrated Magazine. A salad for bleu cheese lovers. Makes a great company salad for special occasions. For the olive oil I substituted 2 tablespoons of hazelnut oil plus 1 tablespoon of bland oil. A mouthwatering taste of tangy, sweet and tart. Try different types of bleu cheese for variety and personal preference.

    Recipe #105204

    Here's a little different twist on Spinach Salad.

    Recipe #24598


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