Christmas wreath salad
Delight your taste buds this holiday season with a festive Christmas wreath salad. Fresh greens, vibrant veggies, and savory dressing blend in perfect harmony. Enjoy a culinary masterpiece that is as visually stunning as it is delicious.
Ingredients:
- 2 bunches curly kale, stemmed and cut into small pieces
- 1 tablespoon fresh lemon juice
- 1 cup dried cranberries
- 1 cup pine nuts, toasted
- 1 fennel bulb, sliced 1/8 inch thick
- 1 cup extra-virgin olive oil
- 1/2 cup freshly grated Parmesan
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 clove garlic, minced
Instructions:
- To prepare the salad: Take a large mixing bowl and gently rub the kale with lemon juice for approximately 2 minutes until the color deepens and the leaves become tender. Add the cranberries, pine nuts, sliced red pepper, and fennel, then mix everything together.
- To make the dressing: In a small bowl, combine the oil, Parmesan cheese, lemon juice, salt, pepper, and minced garlic. Whisk the ingredients for about a minute. Drizzle around a quarter of the dressing onto the salad and toss until well coated. Put the remaining dressing into a small jar or cup.
- Center the jar containing the dressing on a large platter. Surround the jar with the prepared salad to form a circular wreath. For the decorative bow, cut two 1/4-inch strips from the reserved red pepper to make ribbons and keep them aside. Take the remaining piece of red pepper, place it horizontally in front of you, and cut out two rectangles with one side curved and a square in the middle. Arrange the rectangles with the curved sections on the outer side and the square in the center. Insert the reserved strips underneath to create hanging ribbons. Provide a small ladle or spoon for serving the dressing.
Summary:
- Calories: 4009 kcal
- Fat: 337 g
- Protein: 67 g
- Carbs: 233 g
- Potassium: 4833 mg
- Magnesium: 638 mg