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Smartly dressed holiday salads.

Smartly dressed holiday salads Let holiday meals begin with a fine winter salad--dressed for the season with colorful and delicious ingredients. Winter fruit creates the main statement in two of our recipes; the other two are on the more savory side.

Serve sliced oranges and mixed greens topped with a jewel-toned cranberry vinaigrette. Or try red or yellow pear fans dressed with toasted nuts and raisins. Cloak shrimp, peas, and lettuce in a refreshing cilantro mixture, or drizzle romaine and endive with a pistachio and lemon dressing.

To accommodate your busy cooking schedule, you can rinse and crisp salad greens ahead. Three of the dressings can also be made in advance.

Orange and Onion Salad with

Cranberry Vinaigrette

1-1/4 cups fresh or frozen cranberries 1/3 cup sugar 4 large (about 2 lb. total) oranges 2 tablespoons salad oil 2 tablespoons red wine vinegar 3 quarts (about 1-1/2 lb.) rinsed and crisped bite-size pieces butter lettuce, curly endive, or escarole (user butter and 1 or both of the other greens) 1/2 cup thinly sliced red onion rings Salt and pepper

In a 1-1/2- to 2-quart pan, stir together cranberries and sugar. Cover and cook on lowest heat, shaking pan occasionally, just until a few cranberries begin to burst, 8 to 15 minutes. Remove from heat.

Shred orange peel to make 1 teaspoon long, thin shreds. Ream 1 orange to make 3 tablepoons juice. Mix peel, juice, oil, vinegar; gently stir into cranberries. If made ahead, cover and chill up to 2 days.

Cut peel and white membrane from remaining oranges. Thinly slice oranges crosswise. In a large salad bowl combine orange slices, lettuce, and onion. Pour cranberry dressing over salad and mix. Add salt and pepper to taste. Serves 8.

Per serving: 126 cal.; 1.9 g protein; 3.8 g fat; 23 g carbo.; 4.7 mg sodium; 0 mg chol.

Green and Red Shrimp Cups

8 large butter lettuce leaves, rinsed and crisped 8 large radicchio leaves or medium-size butter lettuce leaves, rinsed and crisped 1/2 pound shelled cooked tiny shrimp 1-1/2 cups thinly sliced celery 1 package (10 oz.) frozen petite peas, thawed Cilantro vinaigrette (recipe follows) Fresh cilantro (coriander) sprigs

On each of 8 salad plates, place 1 lettuce leaf; nest 1 radicchio leaf inside.

Mix the shrimp, celery, peas, and vinaigrette.

Spoon equal portions of the shrimp mixture into the radicchio cups. Garnish with cilantro sprigs. Makes 8 servings.

Per serving: 164 ca.; 8.2 g protein; 12 g fat; 5.5 g carbo; 179 mg sodium; 58 mg chol.

Cilantro vinaigrette. In a blender, combine 1/3 cup salad oil, 3 tablespoons white wine vinegar, 1/3 cup coarsely chopped fresh cilantro (coriander), 2 tablespoons mayonnaise, and 1 teaspoon anchovy paste; whirl until smooth. If made ahead, cover and chill up until next day. Makes about 1/2 cup.

Romaine and Endive with

Pistachio Dressing

2 heads (about 5 oz. total) Belgian endive, rinsed and crisped 12 to 16 small (4 to 7 in. long, about 5 oz. total) inner leaves romaine lettuce, rinsd and crisped Pistachio dressing (recipe follows) Lemon wedges (optional) Salt and pepper

On each of 4 salad plates, arrange endive and romaine leaves; drizzle with pistachio dressing. Garnish with lemon. Add salt and pepper to taste. Makes 4 servings.

Per serving: 221 cal.; 2.2 g protein; 22 g fat; 5.1 g carbo.; 70 mg sodium; 0 mg chol.

Pistachio dressing. Mix 1/3 cup avocado or olive oil, 1 teaspoon finely shredded lemon peel, and 3 tablespoons lemon juice. Add 1/4 cup chopped salted pistachios and 2 tablespoons minced green onion. Makes about 1/2 cup.

Pear Fans with Raising Deressing

3 medium-size (about 1/3 lb. each) firm-ripe red or yellow Comice pears Raisin dressing (recipe follows) Watercress sprigs, rinsed and crisped Salt and pepper

Cut pears in half lengthwise and remove cores. Starting about 1/2 inch from stem end, makes cuts 1/4 inch apart down length of pear.

Place pear half, cut side down, on a salad plate and press gently to fan out slices. Brush cut surfaces with dressing. Drizzle remaining dressing over pears. Tuck watercress around pears. Add salt and pepper to taste. Makes 6 servings.

Per serving: 187 cal.f 2 g proteinf 13 g fat; 21 g carbo.; 26 mg sodium; 0 mg chol.

Raisin dressing. Mix 3 tablespoons salad oil, 2 tablespoons sherry or cider vinegar, 4 teaspoons honey, 1 teaspoon Dijon mustard, and 1/2 teaspoon anise seed. If made ahead, cover and chill up until next day.

In a 6- to 8-inch frying pan, stir u tablespoon salad oil and 1/4 cup pine nuts or slivered almonds over medium-low heat, until nuts begin to brown, about 5 minutes. Add 1/4 cup golden raisins and stir until nuts and raisins are lightly browned, about 2 minutes. If made ahead, cool and store airtight up until next day. Mix nut and anise mixtures. Makes 2/3 cups.
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Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Dec 1, 1989
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