Best Champagne Salad Recipes

PEAR AND POMEGRANATE SALAD WITH GORGONZOLA AND CHAMPAGNE VINAIGRETTE

Steps:

• In a decorative bowl or platter, add the spinach or romaine. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the Gorgonzola onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. Serve immediately.
• In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.

SIMPLE GREEN SALAD WITH CHAMPAGNE VINAIGRETTE

Steps:

• Combine the cherry tomatoes, onions, green leaf lettuce, red leaf lettuce, bell peppers and cucumbers in a large salad bowl.
• In small bowl, whisk together the vinegar and mustard. Gradually whisk in the oil to emulsify. Season with 1/2 teaspoon salt and a few grinds of pepper.
• Toss the salad with vinaigrette and season with additional salt and pepper as needed.

PEAR, TOASTED WALNUT AND MIXED GREEN SALAD WITH CHAMPAGNE-CRANBERRY VINAIGRETTE

Steps:

• Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes).
• In a small saucepan, combine Champagne, cranberry sauce, shallots, Dijon mustard and oil. Whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes). Remove from heat and season to taste with salt and black pepper.
• Place greens in a large bowl. Top with pears, toasted walnuts and dried cranberries. Drizzle over cranberry vinaigrette just before serving.

FIVE BEAN SALAD WITH CHAMPAGNE VINAIGRETTE

Steps:

• Bring a large pot of water to a boil over medium heat. Sprinkle with a generous pinch of salt and add in the fresh green beans. Cook until the beans are just tender, about 8 minutes. Drain and shock the beans in ice water to halt the cooking process. Strain the beans once more and set them aside.
• Put the fresh and canned beans, scallions, bell pepper, Italian parsley, marjoram, if using, and Champagne Vinaigrette into a large serving bowl, and toss everything together to combine. Season the salad, to taste, with salt and black pepper. Serve and enjoy.
• Mix together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt and black pepper in a large bowl. Whisk in the olive oil in a slow continuous stream until the dressing has emulsified. Alternatively, you can add the ingredients to food processor or blender and puree until smooth.

SUMMER SALAD WITH GRILLED SHRIMP AND PINEAPPLE IN CHAMPAGNE VINAIGRETTE

Steps:

• Heat a grill to medium-high heat or have a ridged grill pan ready. For vinaigrette, whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Transfer 3 tablespoons of the mixture to a pie plate or shallow plate. Stir pepper flakes and garlic into oil mixture on plate.
• (Sneak a quick dip of artisan bread into the mixture - so good!)
• Add shrimp to plate; toss with oil mixture. Thread shrimp onto metal skewers or soaked bamboo skewers. Brush oil mixture from plate over skewers. Transfer skewers to grill; discard marinade on plate. Add pineapple to grill. Grill shrimp and pineapple (or cook shrimp in a heated ridged grill pan over medium heat and grill pineapple in pan after shrimp is removed) 4 minutes. Turn skewers and pineapple over; continue grilling 4 to 5 minutes or until shrimp are opaque.
• Meanwhile, toss mixed greens with remaining vinaigrette; arrange on four large serving plates. Carve pineapple crosswise into 1/2 inch thick slices; arrange over salads. Remove shrimp from skewers; arrange over salads. Top with basil.

TOMATO-AND-CUCUMBER SALAD WITH TARRAGON-AND-CHAMPAGNE VINAIGRETTE

Steps:

• In a large bowl, whisk together the olive oil, vinegar, shallot, salt and pepper. Add the tomatoes, cucumbers, onion and chives and toss to coat. Add the tarragon and mint and toss again. Line a serving bowl with the lettuce leaves and transfer the salad to it. Serve immediately.

BROILED FLANK STEAK WITH GRILLED CHAMPAGNE GRAPES AND A BITTER GREENS AND BLUE CHEESE SALAD

Steps:

• For the steak: In a small bowl, mix together the Worcestershire sauce, brown sugar, mustard, 2 teaspoons salt, 1 teaspoon pepper, garlic and shallots. Gradually whisk in 1/4 cup vegetable oil until emulsified. Place the steak in a plastic zip-top bag. Pour the marinade over the steak and seal the bag. Marinate for at least 1 hour at room temperature or refrigerate overnight. Allow the steak to come to room temperature before cooking.
• When ready to cook, preheat the broiler and set the oven rack at the highest point, as close to the flame as it can get and still fit the steak below. Fit a wire rack onto a baking sheet.
• Place the marinated steak on the prepared baking sheet (or a broiler pan), sprinkle with salt and pepper and place it under the broiler. Cook for 3 minutes on the first side. Flip and cook for another 3 minutes for medium-rare. Remove from the oven and allow to rest 10 minutes. Slice thin strips of steak against the grain.
• For the vinaigrette: While the steak is resting, in a small mixing bowl, make the vinaigrette. Combine the vinegar, shallots, mustard and garlic and whisk in the oil. Season with salt and pepper
• For the salad: Preheat a cast-iron grill pan over medium-high heat. Place the grape bunches on the grill to char, just until blistered, 3 to 4 minutes.
• In a large bowl, add the greens and lightly dress the salad with the vinaigrette. Toss to combine.
• For serving, pile the salad onto a plate and top with crumbled blue cheese and toasted pecans. Surround the salad with the sliced steak and grilled grapes.

SPINACH SALAD WITH STRAWBERRY CHAMPAGNE VINAIGRETTE

Steps:

• Make marinated apples:
• In small bowl, combine apple slices and apple cider vinaigrette. Cover and marinate in refrigerator for at least 2 and up to 6 hours.
• Make strawberry Champagne vinaigrette:
• In blender, purée all ingredients until smooth.
• To serve:
• In medium bowl, toss together spinach and strawberry Champagne vinaigrette. Mound 1 cup dressed spinach on each plate. With fork or slotted spoon, lift apples from marinade and scatter 1/4 cup over each salad. Top each salad with 1 tablespoon cheese, 1 tablespoon dried cranberries, and 1 teaspoon walnuts.

POACHED PEAR SALAD WITH BLUE CHEESE AND CHAMPAGNE VINAIGRETTE

Steps:

• PEARS:.
• Bring first 5 ingredients to boil in large wide saucepan over medium-high heat, stirring until sugar dissolves.
• Add pear halves, cut side down. Return syrup to boil.
• Reduce heat to medium-low; simmer uncovered until pears are tender, 20 to 25 minutes. Cool completely.
• DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Drain pears.
• Leaving top 1 inch intact (at narrow end), cut each pear half lengthwise into thin slices.
• Gently press on pear halves to fan slightly.
• VINAIGRETTE AND SALAD:.
• Whisk shallot, vinegar, and mustard in small bowl to blend.
• Gradually whisk in 1/2 cup oil.
• Season vinaigrette to taste with salt and pepper.
• DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
• Place greens in large bowl. Toss with enough vinaigrette to coat.
• Mound greens on plates.
• Arrange 1 pear half atop greens on each plate.
• Sprinkle with walnuts and cheese.
• Drizzle with more vinaigrette, if desired, and serve.

ENDIVE, MâCHE, AND RADISH SALAD WITH CHAMPAGNE VINAIGRETTE

Steps:

• Make dressing:
• Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified, then whisk in chives.
• Make salad:
• Toss together endive, mâche, and radishes in a large bowl, then drizzle with dressing and toss gently to coat. Serve immediately.

CHAMPAGNE POACHED CHICKEN WITH GRAPE SALAD

Steps:

• In a large straight sided frying pan melt butter over medium-high heat. Add shallots and saute until soft, about 2 minutes.
• Add Champagne, parsley and lemon juice to pan. Bring to a boil then reduce heat to a simmer.
• Slide chicken into Champagne mixture and poach 15 minutes, turning once. (Use an instant-read thermometer to be sure the internal temperature is 165 degrees F.) Remove chicken with a slotted spoon to a plate; set aside.
• Ladle 1/2 cup of poaching liquid into a small pot over medium heat. Add cream and bring to just under a boil. Reduce heat and simmer. Whisk in white sauce mix. Simmer 1 minute, stirring constantly.
• To serve chicken, spoon sauce over top and garnish with parsley and grape salad.
• Combine all ingredients in medium bowl; mix well. Season, to taste, with salt and pepper Use as garnish for poached chicken.

CHAMPAGNE GRAPE AND SHRIMP SALAD SANDWICHES

Steps:

• Preheat oven to 300°F.
• Rinse and drain the shrimp and grapes.
• In a bowl, combine mayonnaise and juice of 2 lemons.
• Add shrimp, grapes, chives.
• Combine and let flavors combine while you prepare the rolls.
• Open all the rolls and drizzle inside olive oil and remaining lemon.
• Put rolls in oven to toast (inside surface facing down).
• When rolls are golden, remove from oven.
• Place bottom of rolls on plates, top generously with shrimp mixture.
• Place top of rolls off center so shrimp salad is visible.
• Garnish with some chives and a lemon slice if desired.

WATERCRESS AND PERSIMMON SALAD WITH CHAMPAGNE VINAIGRETTE

Steps:

• Whisk together vinegar, shallot, zest, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl. Add oil in a slow stream, whisking until combined well.
• Peel persimmons and cut into 1/3-inch-thick wedges. Toss watercress with persimmons and enough vinaigrette to coat, then season with salt and pepper.
• Do Ahead
• Vinaigrette can be made 1 day ahead and chilled.

FLANK STEAK, CHAMPAGNE GRAPES & BLUE CHEESE SALAD

Steps:

• For the steak:.
• In a small bowl, mix together the Worcestershire sauce, brown sugar, mustard, 2 teaspoons salt, 1 teaspoon pepper, garlic and shallots. Gradually whisk in 1/4 cup vegetable oil until emulsified. Place the steak in a plastic zip-top bag. Pour the marinade over the steak and seal the bag. Marinate for at least 1 hour at room temperature or refrigerate overnight. Allow the steak to come to room temperature before cooking.
• When ready to cook, preheat the broiler and set the oven rack at the highest point, as close to the flame as it can get and still fit the steak below. Fit a wire rack onto a baking sheet.
• Place the marinated steak on the prepared baking sheet (or a broiler pan), sprinkle with salt and pepper and place it under the broiler. Cook for 3 minutes on the first side. Flip and cook for another 3 minutes for medium-rare. Remove from the oven and allow to rest 10 minutes. Slice thin strips of steak against the grain.
• For the vinaigrette:.
• While the steak is resting, in a small mixing bowl, make the vinaigrette. Combine the vinegar, shallots, mustard and garlic and whisk in the oil. Season with salt and pepper.
• For the salad:.
• Preheat a cast-iron grill pan over medium-high heat. Place the grape bunches on the grill to char, just until blistered, 3 to 4 minutes.
• In a large bowl, add the greens and lightly dress the salad with the vinaigrette. Toss to combine.
• For serving, pile the salad onto a plate and top with crumbled blue cheese and toasted pecans. Surround the salad with the sliced steak and grilled grapes.

PEAR & POMEGRANATE SALAD W/ GORGONZOLA & CHAMPAGNE VINAIGRETTE

Steps:

• Directions For Dressing: n a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use. Salad Directions In a decorative bowl or platter, add the spinach or romaine. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the Gorgonzola onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. Serve immediately.

STRAWBERRY-SPINACH SALAD WITH CHAMPAGNE-PEAR VINAIGRETTE AND WALNUT-CRUSTED CHEVRE RECIPE - (4.5/5)

Steps:

• 1. Place walnuts in a shallow dish. Divide chevre into 12 equal portions, rolling to form 12 balls. Roll each ball in the walnuts until well-coated. Set walnut-crusted chevre balls aside. 2. Combine spinach, red onion, and vinaigrette in a large mixing bow; toss gently to coat evenly. Divide spinach mixture evenly among 4 salad plates or shallow bowls. 3. Top each serving with 1/4 cup strawberries and 3 chevre balls. Serve immediately. Makes 4 servings. Each serving = 4 Weight Watchers points.

CHAMPAGNE SALAD

Steps:

• In a large bowl, cream together the cream cheese and sugar. Fold in the pineapple, whipped topping and strawberries and mix well. Stir in bananas and walnuts.
• Freeze for 4 to 6 hours or overnight. Remove from freezer 1 to 2 hours before serving. Enjoy!

ESCAROLE SALAD WITH CHAMPAGNE VINAIGRETTE

Steps:

• Preheat oven to 325ºF. Line a baking sheet with foil. Spread pecans evenly over baking sheet in a single layer. Toast until pecans become fragrant, 5-7 minute Do not let burn. Remove from baking sheet and chop nuts in 1/2. Set aside.
• In small container with lid, combine vinegar, oil, mustard, shallots, salt, and pepper. Secure and shake until emulsified and well blended.
• Add escarole to large salad bowl. Drizzle dressing to toss. Sprinkle pecans over salad.

SPINACH SALAD WITH CHAMPAGNE VINEGAR DRESSING

Steps:

• 1. Arrange all salad ingredients in bowl in order listed. Mix all dressing ingredients in a jar and shake well. Just before serving toss salad and pour on dressing.
• 2. NOTE: This dressing is a full 8 oz jar so for my husband and I , I only used half. This keeps well in the fridge. It is good on other green salads too.

CHAMPAGNE SALAD

Steps:

• In a large bowl, cream together the cream cheese and sugar.
• Fold in the pineapple, whipped topping and strawberries and mix well.
• Stir in bananas and walnuts.
• 2 Freeze for 4 to 6 hours or overnight.
• Remove from freezer 1 to 2 hours before serving.
• Enjoy!