Happy Holiday Salad

Many years ago I wrote an article listing white, red, and green  veggies plus a few fruits  for salads. White examples included cauliflower, leeks without the green, white mushrooms, etc. Red foods listed pomegranate seeds, tomatoes, red-tipped lettuces. Green items covered all green leafy veggies, broccoli, snow peas, etc. These white/red/green foods reflected the white snow, the red holly berries, and the green fir trees of the season. Here is a colorful salad I created recently for the holidays or any time of
the year you can get pomegranates (or maybe cranberries instead). Note: Dried cranberries are often sweetened with sugar.

Have a happy, healthy, colorful holiday, especially with the foods you serve!

Utensils: Mixing bowl. serving platter, grater, cutting board and knife, strainer or salad spinner
Prep. Time: 15-20 minutes, if pomegranate seeds are already removed from their shell; if not, add 10 minutes.
Cooking Time: None!
Categories: Vegetarian or Vegan (see ingredients below); gluten-free, no added sugar

Ingredients

2 – 4 cups organic greens, preferably red-tinged lettuces (see below) mixed with arugula or other dark green
3-4 scallions
1/4 cup walnuts or pecans, lightly roasted (optional step)
1/2 cup grated, organic cauliflower or goat/sheep feta crumbles+
olive oil and juice of 1/2 org. lemon or 1/2 c. balsamic vinegar
4-5 organic white endive leaves, washed and dried
pomegranate seeds
sprouts as garnish (optional)
salt & pepper (on the table for individual use)

Directions 

  1. Wash and dry all lettuces. If large leaves, hand rip into smaller pieces. (Cutting the leaves will turn the ends brown sooner.) Add to bowl.
  2. Slice the scallions (white parts; green part can be added to cooked dishes). Add to bowl.
  3. Wash the cauliflower and grate one flowerette into the mixing bowl, or measure out 1/2 cup feta crumbles. Add to bowl.
  4. Roast the nuts for about 5 minutes @ 350 degrees or use unroasted. (Can be done ahead of time.) Add to bowl.
  5. Toss items in salad bowl with olive oil and lemon juice or vinegar and place on serving platter.
  6. Tale washed endive leaves and place around the edges of the serving platter. Fill carefully with pomegranate seeds. Top salad with sprouts for garnish, if you wish.

Serves 4-6, depending on portion size

+ Using grated cauliflower makes the dish vegan

Perk up your salad-making with more flavor, color and texture by mixing in different greens.

  • For a peppery flavor: arugula or watercress
  • For leaves that aren’t green: red-and-white radicchio
  • For flavor with a “bite”: chicory or escarole
  • For a mild flavor and delicate green color: mâche, Boston or Bibb lettuce
  • For a deep-green color: spinach
  • For a crisp texture: Romaine (Be sure it’s safe; not from Salinas, California

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