Prep your palate for the main course with a fragrant and flavorful salad course loaded with seasonal fruits and vegetables.
Mesclun Greens with Dried Figs and Goat Cheese
Plate a beautiful salad course of cheese-stuffed endive leaves, sliced Granny Smith apples, and mesclun greens, all dressed
with a five-ingredient red wine-balsamic dressing. Sprinkle with dried cranberries for a pop of color and a hint of sweetness.
This five-star salad is the perfect accompaniment to any holiday entrée. Top a blend of Bibb and romaine lettuces with pear
quarters, crumbled bacon, fresh raspberries, and a dressing made from sour cream, raspberry preserves, red wine vinegar, and
Butter Lettuce Salad with Parmesan Tuiles and Almonds
Serve a simple salad with a creamy Parmesan dressing and dress it up with cheese tuiles, crisp cookie-like edible garnishes.
Make the tuiles by melting little piles of Parmesan cheese in the oven for about five minutes. They make any dish look gourmet
and take only minutes to prepare.
Packed with the best flavors of autumn, this salad is sure to be a winner on your holiday buffet. Hazelnuts, tangerines, dates,
and butter lettuce get a flavorful treatment from fruit juice, olive oil, and a little salt and pepper. It's a great way to
add bright color to the table.
Roast and chop the shallots for this salad up to one day ahead to save time, then mix with other bold ingredients including
red wine vinegar and Dijon mustard to make a sassy vinaigrette. Serve with crumbled cheese, endive, and green apple slices.
If your day-of cooking schedule is packed, choose a make-ahead salad that works in the fridge while you go about your holiday
preparations. This dish can be made in either a regular Bundt cake pan or a decorative mold. The eye-catching dual layers
transform this salad from a simple side to an edible table centerpiece.
The night before your holiday meal, toss together this salad's fruity vinaigrette, made from red pears, apricots, figs, and
raisins. Before sitting down to dinner, simply drizzle the dressing over fresh spinach and top with nuts and cheese for a
quick and easy salad course.
Serve delicate baby greens topped with grapefruit, navel oranges, and creamy avocados for a sweet and tart citrus salad. Chill
the salad plates before plating the salad to keep the greens crisp after being tossed with the lemon and Champagne vinaigrette.
Belgian Endive and Apple Salad with Cranberry Vinaigrette
Prepare the individual components of this salad up to two days in advance so you have more time during the holiday to visit
with friends or family. Reduce preparation time even more by using bagged Italian blend greens.
Watercress Endive Salad with Blood Oranges and Pomegranates
Plate a delicate display of watercress, endive, and peeled and seeded blood oranges. Drizzle with a Champagne vinaigrette
and top with pomegranate seeds and slivered almonds. It's sure to wow your dinner guests in both presentation and taste.