MY FAVORITE HOLIDAY SALAD

MY FAVORITE HOLIDAY SALAD could be just the gluten free, dairy free, and whole 30 recipe you've been looking for. This recipe serves 6 and costs $2.19 per serving. This salad has 249 calories, 4g of protein, and 17g of fat per serving. 39 people have tried and liked this recipe. This recipe from Panning The Globe requires white wine vinegar, salad mix, orange, and slaw dressing. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is spectacular. Users who liked this recipe also liked Favorite Holiday Cheesecake, Our Favorite Holiday Fruitcake, and Favorite Holiday Turkey Melt.

Servings: 6

Preparation duration: 40 minutes

Cooking duration: 5 minutes

 

Ingredients:

3 tablespoons extra virgin olive oil

6-8 cups baby romaine or mixed baby greens

Orange-infused cranberries (see recipe below)

1 cup orange juice

2 teaspoons grated orange zest

3 small naval oranges, segmented - peel and white pith removed

¾ cup toasted pecan halves (toast on a baking tray in the middle of a 350º oven for 8 minutes)

Salad

½ teaspoon salt

Dressing

2 tablespoons white wine vinegar

Equipment:

sauce pan

whisk

bowl

Cooking instruction summary:

Infuse the cranberries and make the dressing Bring orange juice to a boil in a small saucepan. Remove from heat. Stir in cranberries. Leave the cranberries to soften in the juice for 30 minutes. Drain, discarding the soaking liquid. Set cranberries aside. Whisk dressing ingredients: ¼ cup orange juice, oil, vinegar, orange zest, salt and pepper in a small bowl. Stir in soaked cranberries. (Dressing can be made a day ahead and stored, covered, in the fridge. Bring to room temp before using)Assemble the Salad Just before serving, toss orange segments in a small bowl with 2 or 3 tablespoons of dressing. Put greens in a large bowl and toss with the rest of the dressing. Divide greens between 6 plates. Add orange segments and toasted pecans. Enjoy!

 

Step by step:


1. Infuse the cranberries and make the dressing Bring orange juice to a boil in a small saucepan.

2. Remove from heat. Stir in cranberries. Leave the cranberries to soften in the juice for 30 minutes.

3. Drain, discarding the soaking liquid. Set cranberries aside.

4. Whisk dressing ingredients: ¼ cup orange juice, oil, vinegar, orange zest, salt and pepper in a small bowl. Stir in soaked cranberries. (Dressing can be made a day ahead and stored, covered, in the fridge. Bring to room temp before using)Assemble the Salad Just before serving, toss orange segments in a small bowl with 2 or 3 tablespoons of dressing. Put greens in a large bowl and toss with the rest of the dressing. Divide greens between 6 plates.

5. Add orange segments and toasted pecans. Enjoy!


Nutrition Information:

Quickview
249k Calories
3g Protein
16g Total Fat
25g Carbs
31% Health Score
Limit These
Calories
249k
12%

Fat
16g
25%

  Saturated Fat
1g
11%

Carbohydrates
25g
8%

  Sugar
17g
19%

Cholesterol
0.26mg
0%

Sodium
222mg
10%

Get Enough Of These
Protein
3g
7%

Vitamin C
113mg
138%

Manganese
0.72mg
36%

Vitamin A
1312IU
26%

Folate
86µg
22%

Fiber
4g
19%

Vitamin B1
0.26mg
18%

Potassium
524mg
15%

Copper
0.27mg
14%

Magnesium
42mg
11%

Vitamin E
1mg
10%

Vitamin B6
0.19mg
10%

Phosphorus
92mg
9%

Calcium
80mg
8%

Vitamin B2
0.12mg
7%

Vitamin B5
0.63mg
6%

Iron
1mg
6%

Vitamin B3
1mg
6%

Zinc
0.85mg
6%

Vitamin K
5µg
5%

Selenium
1µg
2%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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