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If you’re craving a fresh and festive dish bursting with vibrant colors and flavors, the Red, Green and White Christmas Salad Recipe is your go-to celebration salad. This delightful combination highlights crisp asparagus, green beans, and snow peas tossed in a tangy, honey-mustard dressing, crowned with creamy feta and sweet dried cranberries. It’s a perfect balance of textures and tastes that brings a joyful spirit to your holiday table and beyond. Trust me, this is one salad that will have everyone reaching for seconds!
Ingredients You’ll Need
Creating this Red, Green and White Christmas Salad Recipe is a breeze with just a handful of simple ingredients. Each one plays a vital role: the fresh vegetables bring crunch and vibrant hues, while the feta and cranberries add creaminess and bursts of sweetness that make this salad truly sing.
- 2 bunches asparagus: Choose firm stalks with tight tips for the best texture and freshness.
- 10 oz / 300g green beans: Fresh green beans offer a satisfying snap and brilliant green color.
- 5 oz / 150g snow peas: Sweet and tender, these add a lovely softness and a hint of sweetness.
- 4 oz / 120g feta: Crumbled feta adds a creamy, salty pop that complements the veggies beautifully.
- 1/3 cup dried cranberries: These sweet-tart nuggets provide festive color and contrast.
- 1 tbsp honey: Sweetens the dressing naturally without overpowering the fresh flavors.
- 2 tsp Dijon mustard: Adds a slight tang and depth to the dressing.
- 2 tbsp lemon juice: Brings a bright citrus zing that lifts the entire salad.
- 6 tbsp olive oil: Provides richness and helps balance the acidity of the lemon and mustard.
- 1/2 tsp salt: Enhances all the flavors harmoniously.
- Black pepper: Freshly ground for a subtle kick and warmth.
How to Make Red, Green and White Christmas Salad Recipe
Step 1: Prepare the Vegetables
Start by filling a large pot with water and bringing it to a boil. Meanwhile, cut the woody ends off the asparagus and slice each stalk into thirds, making sure to separate the tender heads from the stems. Trim the ends of the green beans to ensure every bite is crisp and tender, and remove the stringy edges from the snow peas to avoid any chewy bits.
Step 2: Blanch the Greens
Begin by placing the green beans into the boiling water. Once the water returns to a gentle simmer, allow the beans to cook for just 30 seconds—this method retains their vibrant green color and satisfying crunch. Next, add the asparagus stems and repeat the 30-second simmer. Finally, toss in the snow peas and asparagus heads, simmer for another 30 seconds, then quickly drain all the vegetables to halt the cooking process.
Step 3: Cool and Dry the Vegetables
Run cold water over the drained vegetables for about 10 seconds to stop them from cooking any further. Once cooled, set them aside to dry naturally or gently pat with a paper towel if you plan to serve immediately. This step is key to keeping your salad crisp rather than soggy.
Step 4: Whisk the Dressing
Combine the honey, Dijon mustard, lemon juice, olive oil, salt, and a few turns of black pepper in a jar. Give it a good shake until the dressing emulsifies into a smooth, luscious blend that will perfectly coat your veggies.
Step 5: Toss and Assemble
In a large bowl, gently toss the cooled vegetables with the homemade dressing. Transfer your dressed greens to a serving bowl, then crumble over the feta cheese and scatter the dried cranberries on top. These finishing touches not only boost texture and flavor but also bring a beautiful holiday-inspired palette to the dish.
How to Serve Red, Green and White Christmas Salad Recipe
Garnishes
To elevate your Red, Green and White Christmas Salad Recipe even more, consider adding a sprinkle of toasted pine nuts or slivered almonds for an unexpected crunch. Freshly chopped parsley or mint can add a refreshing herbal note that complements the tangy dressing and creamy feta.
Side Dishes
This salad pairs wonderfully with roast chicken, glazed ham, or even a rich beef roast, balancing heavier flavors with crisp freshness. It also shines alongside warm crusty bread or buttery dinner rolls, turning your holiday meal into a complete experience.
Creative Ways to Present
If you want to impress guests, serve this salad layered in a clear trifle bowl to showcase the festive colors in all their glory. Alternatively, individual salad cups or mason jars make charming single servings that look elegant and are easy to serve at gatherings.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Red, Green and White Christmas Salad Recipe refrigerated in an airtight container for up to two days. To maintain the salad’s crispness, it’s best to store the dressing separately and toss just before serving.
Freezing
Freezing is not recommended for this salad due to the delicate nature of the fresh vegetables and feta, which can lose texture and flavor once thawed.
Reheating
Since this salad is meant to be enjoyed fresh and chilled, reheating is unnecessary and not advised. If you prefer warmer veggies, try sautéing a fresh batch and then tossing with dressing separately.
FAQs
Can I use other types of cheese in this salad?
Absolutely! While feta brings a wonderful tang and creaminess, goat cheese or fresh mozzarella can also be delightful alternatives if you want a softer texture or milder flavor.
How far in advance can I prepare the salad?
For the best taste and texture, prepare and dress the salad within a few hours before serving. You can blanch and store the vegetables a day ahead but keep them dry and undressed until just before mealtime.
What if I’m not a fan of dried cranberries?
No problem! You can swap cranberries for pomegranate seeds, chopped apples, or even sliced red grapes for a sweet burst that complements the salad’s flavors.
Is this salad suitable for vegans?
To make this Red, Green and White Christmas Salad Recipe vegan, simply omit the feta or replace it with a plant-based cheese alternative, and ensure your dressing ingredients are vegan-friendly.
Can I add nuts or seeds for extra crunch?
Definitely! Toasted walnuts, pecans, or pumpkin seeds add lovely texture and nutritional benefits. Just sprinkle them on top right before serving to keep them crisp.
Final Thoughts
This Red, Green and White Christmas Salad Recipe is a joyful, fresh way to bring color, nutrition, and irresistible flavor to your holiday table or any occasion. I can’t wait for you to try it and see how effortlessly it becomes a beloved staple for your festive meals. Happy eating and happy holidays!
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Red, Green and White Christmas Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 servings (as a side)
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Red, Green and White Christmas Salad features fresh asparagus, green beans, and snow peas blanched to tender-crisp perfection, tossed with a tangy honey Dijon lemon dressing, and finished with crumbled feta and dried cranberries for a festive holiday side dish.
Ingredients
Vegetables
- 2 bunches asparagus
- 10 oz / 300g green beans
- 5 oz / 150g snow peas
Dressing
- 1 tbsp honey
- 2 tsp Dijon mustard
- 2 tbsp lemon juice
- 6 tbsp olive oil
- 1/2 tsp salt
- Black pepper, to taste
Toppings
- 4 oz / 120g feta cheese
- 1/3 cup dried cranberries
Instructions
- Boil Water: Fill a large pot with water and bring it to a rolling boil to prepare for blanching the vegetables.
- Prepare Asparagus: Cut off the woody ends from the asparagus and then slice each stalk into three pieces, separating the heads from the stems.
- Trim Beans: Trim the ends of the green beans and place them in a separate pile for blanching.
- Prepare Snow Peas: Remove the outer strings from each snow pea to ensure a tender bite.
- Blanch Green Beans: Add the green beans to the boiling water and simmer for 30 seconds once the water returns to a simmer.
- Blanch Asparagus Stems: Add the asparagus stems to the boiling water, wait until it returns to a simmer, then cook for another 30 seconds.
- Blanch Snow Peas and Asparagus Heads: Finally, add the snow peas and asparagus heads to the boiling water, bring back to a simmer, and cook for 30 seconds.
- Shock Vegetables: Immediately drain all the greens and rinse them under cold running water for 10 seconds to stop the cooking process and preserve their color and crispness.
- Dry Greens: Allow the vegetables to cool and then dry them thoroughly using a paper towel to remove excess moisture, especially if serving immediately.
- Make Dressing: Combine honey, Dijon mustard, lemon juice, olive oil, salt, and a pinch of black pepper in a jar; shake vigorously until well mixed.
- Toss Salad: Place the cooled greens in a bowl and toss evenly with the prepared dressing to coat all the vegetables.
- Serve: Transfer the dressed salad to a serving bowl, crumble the feta cheese over the top, scatter dried cranberries, and serve immediately for a refreshing festive side dish.
Notes
- Blanching vegetables in stages ensures each type is cooked to the perfect tender-crisp texture.
- Shocking the vegetables in cold water immediately stops cooking and helps retain vibrant colors.
- Drying the vegetables thoroughly prevents a watery salad and helps the dressing adhere better.
- You can prepare the dressing in advance and store it in the refrigerator for up to 3 days.
- For a vegan option, omit the feta or substitute with a plant-based cheese.
