Holiday Salad

The madness of our Christmas gatherings begins on Christmas Eve and continues late into the night on Christmas. With 4 Christmas gatherings for us to attend, it can get a little wild. One thing that never fails: there is always way too much food! I kept things very simple this year. The dish that was the most popular was my aptly named: Holiday Salad. It was easy, healthy, and delicious and there weren't any leftovers!

 

Ashley's Holiday Salad

 

8-10 Cups Taylor Organics Baby Romaine (or Mixed Greens)

3/4 C. Reconstituted Cranberries (directions below)

2 Mandarin Oranges, peeled and separated (or 1 small can)

1/2 C. Fat-Free Feta Crumbles

1/2 C. Candied Pecans (recipe below)

Dijon Red-Wine Vinaigrette (recipe below)

 

Reconstituted Cranberries ~

Super easy to do. Take your dried cranberries or Craisins and put them in a dish to soak in boiling water for about 10 minutes. The cranberries will pop open. Drain and dry.

 

Candied Pecans ~

1 T. butter, 1 T. packed brown sugar, and 1/2 C. of pecans. In a small skillet, melt butter over medium heat and stir in brown sugar. Add nuts and stir. Cook for 4 minutes, stirring occasionally. Dry on a piece of foil and separate the pieces so they do not stick together.

 

Dijon- Red Wine Vinaigrette ~

1/3 C. Red Wine Vinegar

1/3 C. EVOO (Extra Virgin Olive Oil)

1/3 C. vegetable oil (I used sunflower)

2. T dijon mustard (I used Trader Joe's dijon with mustard seeds)

1 garlic clove, minced

1/4 t. salt

Freshly ground pepper

Mix all ingredients in a small container. We used an Advocare smoothie container and shook.

 

Okay, now that we're done with the hard stuff. Mix greens in a large bowl. Add cranberries, mandarin oranges, and feta. Toss with enough dressing to coat and garnish with candied pecans. The ingredients take on a special flavor once mixed together. The sweet cranberries and oranges with the kick of feta and dijon vinaigrette was wonderful!