My "signature salad" during the holidays, perfect for carrying to other homes, easy to scale up for lots of people, even to scale down for a single indulgent serving.
"Bring your salad," someone will say. "Okay," I readily agree, happy to have a "signature" salad that everyone loves.
For a holiday dinner, a Christmas party, a New Year's Eve supper, this is my answer to that "bring a salad" request and one I've carried into other homes for years too-many-to-count. This is no spare salad that will grace our tables come January, it's one of celebration, of exuberance, of joy, one worthy of the reason of our season.
FESTIVE HOLIDAY SALAD
Time-to-table: 10 minutes
- Salad greens, torn and dried well
- Dried cranberries
- Toasted walnuts or toasted pecans (how to toast nuts)
- Caesar dressing (I use low fat) thinned with skim milk
- Chunks of a “stinky” cheese such as Saga blue or Gorgonzola
- For garnish, extra bits of cranberry, nuts and cheese
TO SERVE NOW Toss the greens, cranberries and nuts. Lightly dress the greens with the thinned dressing, then gently turn in the cheese chunks.
TO MAKE AHEAD & CARRY Separately package the salad greens, cranberries, nuts and cheese in freezer bags. Just before serving, mix the salad as directed.
EMBELLISHMENTS The salad needs none, but if you're inclined, add thin ribbons of radicchio or a handful of fresh-chopped herbs.
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