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Recipe - Christmas Salad Ring

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
The heat of December in Australia often lends itself to a less formal shared cold food selection. These Christmas wreath salads can be altered to suite your personal taste and add nicely to the table arrangement.

 
Ingredients

Serves 4-6

Base Salad

• 2 cos lettuce, washed and dried
• 4 baby cucumbers (qukes), thinly sliced into rounds
• 6 small red radishes, thinly slices into rounds
• 2 Tbsp. dried cranberries (craisins)

Salad Dressing

• 3 Tbsp. olive oil
• 1 Tbsp. apple cider vinegar
• 1 Tsp. Dijon mustard
• pinch sugar
• pinch salt and freshly ground pepper

Salad Variant One

• 2 green pears, sliced
• 2 Tbsp. pecans

Salad Variant Two

• 1 avocado, peeled and diced
• 2 Tbsp. natural flaked almonds

Salad Variant Three

• 1 avocado, peeled and sliced
• 1 mango, peeled and sliced
• 1/4 cup roasted macadamia nuts

Method

• Tear and arrange the lettuce on a large plate in a wreath shape.
• Top with cucumber, radish and cranberries. 
• Top with the selected variant ingredients.
• Place the dressing ingredients in a small screw top jar.  Screw on the lid and shake well to combine.
• Either place the dressing in a small dish in the center of the salad wreath or pour over the salad.

About the Recipe

• This recipe is suitable for vegetarians and vegans.

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