MY FAVORITE HOLIDAY SALAD
MY FAVORITE HOLIDAY SALAD could be just the gluten free, dairy free, and whole 30 recipe you've been looking for. This recipe serves 6 and costs $2.19 per serving. This salad has 249 calories, 4g of protein, and 17g of fat per serving. 39 people have tried and liked this recipe. This recipe from Panning The Globe requires white wine vinegar, salad mix, orange, and slaw dressing. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is spectacular. Users who liked this recipe also liked Favorite Holiday Cheesecake, Our Favorite Holiday Fruitcake, and Favorite Holiday Turkey Melt.
Servings: 6
Preparation duration: 40 minutes
Cooking duration: 5 minutes
Ingredients:
3 tablespoons extra virgin olive oil
6-8 cups baby romaine or mixed baby greens
Orange-infused cranberries (see recipe below)
1 cup orange juice
2 teaspoons grated orange zest
3 small naval oranges, segmented - peel and white pith removed
¾ cup toasted pecan halves (toast on a baking tray in the middle of a 350º oven for 8 minutes)
Salad
½ teaspoon salt
Dressing
2 tablespoons white wine vinegar.jpg)
Equipment:
sauce pan
whisk
bowl
Cooking instruction summary:
Infuse the cranberries and make the dressing Bring orange juice to a boil in a small saucepan. Remove from heat. Stir in cranberries. Leave the cranberries to soften in the juice for 30 minutes. Drain, discarding the soaking liquid. Set cranberries aside. Whisk dressing ingredients: ¼ cup orange juice, oil, vinegar, orange zest, salt and pepper in a small bowl. Stir in soaked cranberries. (Dressing can be made a day ahead and stored, covered, in the fridge. Bring to room temp before using)Assemble the Salad Just before serving, toss orange segments in a small bowl with 2 or 3 tablespoons of dressing. Put greens in a large bowl and toss with the rest of the dressing. Divide greens between 6 plates. Add orange segments and toasted pecans. Enjoy!
Step by step:
1. Infuse the cranberries and make the dressing Bring orange juice to a boil in a small saucepan.
2. Remove from heat. Stir in cranberries. Leave the cranberries to soften in the juice for 30 minutes.
3. Drain, discarding the soaking liquid. Set cranberries aside.
4. Whisk dressing ingredients: ¼ cup orange juice, oil, vinegar, orange zest, salt and pepper in a small bowl. Stir in soaked cranberries. (Dressing can be made a day ahead and stored, covered, in the fridge. Bring to room temp before using)Assemble the Salad Just before serving, toss orange segments in a small bowl with 2 or 3 tablespoons of dressing. Put greens in a large bowl and toss with the rest of the dressing. Divide greens between 6 plates.
5. Add orange segments and toasted pecans. Enjoy!
Nutrition Information:
covered percent of daily need
