Best Festive Holiday Vegetable Salad Recipes

HOLIDAY LETTUCE SALAD

Holiday Lettuce Salad image

Light with a hint of sweetness, this lettuce salad recipe will make everyone excited to eat their fruits and vegetables. -Bryan Braack, Eldridge, Iowa

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 14 servings (1 cup each).

Number Of Ingredients 12

Ingredients

10 cups torn romaine
2 medium red apples, cubed
2 medium pears, cubed
1 cup shredded Swiss cheese
1/2 cup dried cranberries
6 tablespoons lemon juice
3 tablespoons canola oil
3 tablespoons light corn syrup
1-1/2 teaspoons grated onion
1-1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 cup chopped lightly salted cashews

Steps:

In a salad bowl, combine the first five ingredients. , For dressing, in a small bowl, whisk lemon juice, oil, corn syrup, onion, mustard and salt. Pour over romaine mixture; toss to coat. Sprinkle with cashews.

Nutrition Facts : Calories 144 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 134mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

FESTIVE HOLIDAY VEGETABLE SALAD

Festive Holiday Vegetable Salad image

This is a fun, festive, colorful holiday, or special occasion, salad that is unique and has a beautiful presentation. Looks great on a buffet table or family dinner table; it is also perfect to take to a holiday potluck. It takes a little work to prepare, but is well worth it in the end (this recipe originally came from a magazine, but I can not recall which one).

Provided by Helping Hands

Categories Christmas

Time 3h

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can cannellini beans, drained (white kidney beans)
3 cups cucumbers, cut into bite size pieces
2 cups radicchio, coarsely chopped (may substitute red cabbage)
2 small green peppers, cut into bite size pieces
1 1/2 cups quartered radishes
8 ounces feta cheese, cubed
1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon honey
1/4 teaspoon pepper
1/2 teaspoon salt
parsley

Steps:

Place beans and each veggie in separate sealable plastic bags.
Mix olive oil and lemon juice in jar, with lid.
Shake to mix.
Add honey, salt, and pepper to jar, and shake to mix.
Pour 2 tbs of salad dressing into each bag.
Seal bags and place in fridge for 2-4 hours.
On a large serving platter, line up separate individual veggie groups vertically, placing the feta cheese and beans separately, in the same vertical fashion, in the middle of the platter.
Sprinkle parsley on all.
The result will be a beautifully presented, colorful vegetable platter.

Nutrition Facts : Calories 238.3, Fat 13.4, SaturatedFat 5.5, Cholesterol 26.8, Sodium 496.3, Carbohydrate 20.9, Fiber 4.3, Sugar 5.4, Protein 10.2