Best Festive Red Salad Recipes

FESTIVE TOSSED SALAD WITH FETA

Festive Tossed Salad with Feta image

I serve this colorful salad when we have guests over for dinner because it goes with just about any main entree and is a snap to toss together with packaged greens. Dried cranberries and feta cheese add a delightful touch. -Kate Hilts, Fairbanks, Alaska

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons water
1 envelope Italian salad dressing mix
2 packages (10 ounces each) Italian-blend salad greens
2 medium tomatoes, seeded and chopped
1 small red onion, thinly sliced
1 cup (4 ounces) crumbled feta cheese
3/4 cup dried cranberries

Steps:

In a jar with a tight-fitting lid, combine the oil, vinegar, water and salad dressing mix; shake well. In a large salad bowl, combine the greens, tomatoes, onion, cheese and cranberries. Serve with dressing.

Nutrition Facts : Calories 156 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 344mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein.

DAZZLING WINTER SLAW - RED CABBAGE, APPLE AND PECAN SALAD

Dazzling Winter Slaw - Red Cabbage, Apple and Pecan Salad image

A dazzling coleslaw salad for your winter festive table. Red cabbage is mixed with apples, carrots, pecans and onions which is then dressed with a tangy mustard and nut vinaigrette - fabulous! Plus, the colours as well as the taste, is amazing! This goes so well with cold cuts, pies, tarts, quiches, buffets as well as being a wonderful supper or light lunch accompaniment. I do all the shredding and grating in my food processor, it is so easy and cuts down on time. You can of course grate and shred by hand - it will just take a little longer! I sometimes add semi-dried cranberries and grated beetroot - these are listed as optional exras. The pie shown in the photograph, is my Recipe #268117, which I often serve with this winter slaw salad - they make a wonderful combination. (This recipe was posted to our personal preferences - with a light dressing and not a creamy or heavy dressing; if you like your salads with more dressing - please adjust the dressing quantities up!)

Provided by French Tart

Categories Salad Dressings

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1/2 medium red cabbage, finely shredded and outer leaves trimmed
2 green apples, cored and thinly sliced
4 carrots, peeled and grated
1/2 small red onion, peeled and thinly sliced
2 tablespoons Dijon mustard
1 garlic clove, peeled and finely minced
1 teaspoon caster sugar
3 tablespoons olive oil
2 tablespoons walnut oil
3 tablespoons white wine vinegar
1/2 cup finely chopped pecan nuts
parsley, for garnish
1/2 cup semi- dried cranberries
1/2 cup finely chopped walnuts
1 raw beetroot, finely grated

Steps:

Make the dressing by mixing all the ingredients together in a jar - giving them all a good shake. The dressing can be made up to 2 days beforehand and stored in a cool place.
Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
One hour before serving add the dressing and mix well, allowing the flavours to infuse together.
Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix, leaving some on top.
This coleslaw can also be garnished with finely chopped parsley, for extra colour.

Nutrition Facts : Calories 234.6, Fat 18.5, SaturatedFat 1.9, Sodium 83.7, Carbohydrate 17.7, Fiber 4.8, Sugar 10.1, Protein 3.3