I don’t know about you but even though 2020 has not been the best of years and we have all been under Covid 19 worries and restrictions the days, weeks and months have still gone by so quickly. Christmas is now a matter of weeks away so with that in mind I’m sharing three different salad ideas which you may like to serve over the holiday season.
Christmas Wreath Salad
250 grams mixed lettuce leaf
½ small red onion finely sliced
1 cup bocconcini
300 grams cherry tomatoes (mini mozzarella)
1 cup basil leaves
¼ cup extra-virgin olive oil
4 tablespoons fresh lemon juice or 2 tablespoons balsamic vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 clove garlic minced
1. Mix the salad greens. ½ the basil leaves and the onion in a large bowl. Mix all of the ingredients together for the dressing in a small jar and pour over the salad green mix, retaining a couple of tablespoons to drizzle over the salad.
2. Place the mixed salad greens into a wreath shape on a flat serving dish.
3. Garnish with tomatoes and basil leaves, creating mistletoe like shapes around the wreath. Dot with bocconcini balls. Drizzle with the remaining dressing.
22.7 g fat 9.8 g carbohydrates 5.2 g protein
Add or switch the salad ingredients for your favourite salad ingredients, including nuts, cucumber, capsicum/peppers, olives etc.
6 clementine’s, peeled
3 avocados, halved and de-stoned
112.5g watercress, washed
120g smoked salmon, torn into pieces
juice of 1 lemon
1 tbsp. olive oil, for drizzling
2. Toss the clementine’s and avocado with the watercress and scatter on a plate.
3. Top with the salmon.
4. Drizzle with freshly squeezed lemon juice and olive oil, and sprinkle on freshly ground black pepper.
3.6g carbohydrate 0.5g fibre 4.3g protein 10.1g fat
See more from an original idea here
For the salad
2 carrots, halved
½ white cabbage, shredded
100g pecans, roughly chopped
bunch spring onions (scallions), sliced
2 red peppers, de-seeded and sliced
For the dressing
2 tbsp maple syrup
2 tsp Dijon mustard
8 tbsp olive oil
4 tbsp cider vinegar
1. Peel strips from the carrots using a vegetable peeler, then mix with the other salad ingredients in a large bowl.
2. Combine all the dressing ingredients in a jam jar, season, then put the lid on and shake well.
3. Toss through the salad when you’re ready to eat it.
The salad and dressing will keep separately in the fridge for up to four days.
Fat 27g Carbs 14g Protein 4g Fibre 4g
All the best Jan