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Saturday, December 27, 2014

Wreath Salad

No secret that Great Escapers like to eat well.  A few years ago I created this Christmas party salad out of what I had on hand, and it went over big time - so big that I had to write up the recipe for everyone and to make it again to bring to one of the parties that my big family has every day between Christmas and New Years.  I took pictures this time and the full recipe is at the end. 
Wash three heads of romaine lettuce, and tear into pieces, discarding the tough spines and outer leaves.  In food processor fitted with slicing blade, thinly slice three large carrots and one large crisp apple.  Pile in middle of salad.
Cut one large ripe pear, quartered and cored, into thin slices and place in wheel shape around apples.
Place shredded cheddar on top of apples.  Sprinkle chopped nuts and craisins or pomegranate seeds over salad. 
Place olives around the edge of the bowl. Drizzle lemon dressing over salad, paying special attention to coating all of the apples and pears.  Then I wrap it well and take it off to the party.  The lemon juice keeps the salad fresh for several hours.


Christmas Party Salad

Make dressing and refrigerate. In a Mason Jar place:

¼ c. olive oil
¼ c. fresh squeezed lemon juice (1-2 lemons depending on juiciness. Don't scrimp here.)
2 tbs. sugar
2 tsp. oregano (or to taste.)
Sprinkle of salt and pepper (to taste)

Shake dressing until well combined and sugar dissolved.  Refrigerate until ready to dress salad, shake again.  Drizzle slowly and thickly over the whole salad especially the cut fruit.  (Lemon juice keeps the apples and pears fresh.)  Don’t toss until serving.  I have transported this salad 2 hours away!

3 heads romaine lettuce washed, dried and torn
1 large honey crisp or similar apple, cored and quartered (Braeburn ok too)
3 large carrots, peeled
1 large ripe Bartlett pear
Cheddar, shredded (I use sharp Wisconsin)
One bottle (5.75 oz) manzanilla olives, drained
½ c chopped walnuts
(optional) ¼ c dried cranberries (or pomegranate seeds –I used the seeds of ½ a large pomegranate.)

In large flat bowl, place torn romaine lettuce – I remove the spines of the outer leaves.  Cut apple and pear into rough quarters, remove cores.  Slice, thinly, in Cuisinart fitted with slicing blade, or mandoline, carrots and apple.  Pile into middle of salad.  Cut pear into small slices lengthwise and arrange around pile of carrot and apple as if they were spokes of a wheel.  Place cheddar (shredded by hand or in Cuisinart) on pile of carrots and apple.  Sprinkle nuts and cranberries/seeds on top of the whole salad.  Place olives around the corners of the bowl.  Pour the dressing over the whole, especially the cut fruits.

(I put the squeezed lemon halves in a bowl of water and microwave until well boiled.  Then clean the walls and top of the microwave with a paper towel.  Microwave will be clean and smell great, as will your kitchen!)

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