I call this Christmas Salad because it is colorful, light, festive, and so flavorful. There’s something about cranberries and oranges that just makes me feel Christmassy. Because this salad is light, with a touch of sweet, it goes equally well at brunch, lunch, or dinner. It makes a pretty presentation, so it will be a welcome addition to your holiday table or buffet.
Christmas Salad
1 3-oz. pkg. Melissa’s
dried cranberries
3 clementines, peeled and sectioned
One head romaine lettuce
Two handfuls fresh spinach
¼ c. crumbled feta
½ c. pecan halves, toasted
Orange Vinaigrette (recipe follows)
The day before play you plan to serve this salad, make the vinaigrette. Place
dried cranberries and orange sections into a medium bowl. Cover the fruit with
the vinaigrette, cover the bowl, and refrigerate overnight.
The day that you plan to serve the salad, place lettuce, spinach, crumbled
feta, and pecans into a large bowl. Empty marinated fruit on top, toss
together and serve. Top with homemade croutons if you like.
Orange Vinaigrette
¼ c. cider vinegar
¼ c. freshly squeezed orange juice
½ t. salt
1½ t. sugar
¼ t. dry mustard
¼ t. freshly ground pepper
1 t. orange zest
½ c. vegetable oil
Place all dry
ingredients into the bottom of a medium size mixing bowl and whisk together
until blended. Whisk in vinegar to blend.
Slowly add oil in a stream, whisking constantly to emulsify. Store in
the refrigerator until ready to use.
Will keep up to a week (if it lasts that long.)
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