Christmas Wreath Salad
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
Nutritional value per serving:
Serving size: 1 of 12
Calories 332, total fat 28 G., saturated fats 4 G., proteins 6 G., carbohydrates 18 G., fiber 4 G., cholesterol 4 mg, sodium 190 mg, sugar 11 G.
Serving size: 1 of 12
Calories 332, total fat 28 G., saturated fats 4 G., proteins 6 G., carbohydrates 18 G., fiber 4 G., cholesterol 4 mg, sodium 190 mg, sugar 11 G.
The easiest and quickest way to decorate your Christmas table is to make a salad in the shape of an Advent wreath. It's not only eye-catching, but also delicious and even healthy. It's a great idea to add light vegetables to hearty dishes so they blend harmoniously into the presentation.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Salad
- 2 bunches kale, stems trimmed and leaves cut into small pieces
- 1 tbsp. freshly squeezed lemon juice
- 1 cup dried cranberries
- 1 cup toasted pine nuts
- 1 jar (800 g) of pickled red pepper, set aside 1 pepper for the bow, cut the remaining peppers into 0.5 cm wide strips.
- 1 fennel root, sliced into 0.3 cm thick circles.
Refueling
- 1 cup extra-virgin olive oil
- 0.5 tbsp. freshly grated parmesan
- 2 tablespoons freshly squeezed lemon juice
- 0.5 tsp coarse salt
- 0.5 tsp freshly ground black pepper
- 1 clove garlic, minced
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Recipes with similar ingredients: kale, lemon juice, dried cranberries, pine nuts, sweet pepper, fennel bulb, Parmesan cheese, black pepper, garlic
Cooking the dish according to the recipe:
Salad:
In a large bowl, combine the kale with lemon juice and massage for about 2 minutes, until the color darkens and the leaves are soft. Add the cranberries, pine nuts, chopped red pepper, and fennel and toss to combine.Refueling:
In a small bowl, combine the oil, Parmesan, lemon juice, salt, black pepper, and garlic and whisk for 1 minute. Pour about a quarter of the dressing over the salad and toss to coat. Pour the remaining dressing into a small bowl.- Place the bowl with the dressing in the center of a large round dish. Arrange the salad mixture around the dressing to form a wreath. To make a bow for the wreath, cut two 1/4-inch-wide strips of red pepper for ribbons and set aside. Lay the remaining pepper piece horizontally in front of you. Cut two rectangles, each with a curved piece of pepper on one side and a square in the middle. Arrange the rectangles with the curved parts on the outside and the square in the middle. Place the reserved strips underneath to create hanging ribbons. Place a spoon in the bowl with the dressing.
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