Popular Christmas Salads Recipes

Add color to your table with a special Christmas salad. Whether you're searching for a salad made with seasonal vegetables, refreshing fruit, or turkey leftovers from Christmas dinner, you'll find the perfect salad recipe here.

Molded Grapefruit Salad

A molded gelatin salad makes an appearance at many Christmas dinners. This version is full of citrus fruit and pecans.

From Better Homes and Gardens

Molded Grapefruit Salad

Creamy Cranberry Salad

Stir together this easy molded cream cheese and gelatin salad in minutes and let it chill. If you don't have a fancy mold for this creamy cranberry salad, make it in a 1 1/2-quart glass dish and serve it family-style.

From Better Homes and Gardens

Creamy Cranberry Salad

Christmas Ribbon Salad

Layers of sparkling green and red gelatin surround the creamy lemon layer in this pretty side salad recipe.

From Diabetic Living

Christmas Ribbon Salad

Green Bean Salad

From Family Circle

Green Bean Salad

Winter Grain and Roasted Vegetable Salad

From Family Circle

Winter Grain and Roasted Vegetable Salad

Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette

This colorful salad offers a symphony of flavors and textures. Savory black olives, sweet orange slices and crisp, licorice-flavored fennel balance the slightly bitter tastes of chicory, radicchio and Belgian endive.

From EatingWell

Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette

Salad of Boston Lettuce with Creamy Orange-Shallot Dressing

Light mayonnaise makes a velvety base for this zesty dressing, which can easily be doubled if you want enough for another meal later in the week.

From EatingWell

Salad of Boston Lettuce with Creamy Orange-Shallot Dressing

Endive & Pomegranate Salad

Please your guests with the contrasting textures and flavors of crunchy Belgian endives, juicy oranges and tart, ruby-red pomegranate seeds. The addition of cooked shrimp makes this an elegant first course.

From EatingWell

Endive & Pomegranate Salad

Roasted Apple & Cheddar Salad

Roasted apples and Cheddar cheese turn an ordinary mixed green salad into something extra-special. You can use pears for this recipe as well.

From EatingWell

Roasted Apple & Cheddar Salad

Fennel & Orange Salad with Toasted Pistachios

For this elegant salad, sweet-tasting fennel bulbs are thinly sliced and tossed with salty toasted pistachios, sweet oranges and tangy lime juice. Jicama or radishes add another layer of texture and earthy flavor.

From EatingWell

Fennel & Orange Salad with Toasted Pistachios

Greens with Parmesan Vinaigrette

Make a simple vinaigrette more interesting with freshly grated Parmesan.

From EatingWell

Greens with Parmesan Vinaigrette

Sweet Potato & Cabbage Slaw

Sweet potatoes can be eaten raw as well as cooked. Here they star in a sprightly slaw, a quick and light accompaniment for simple poached or steamed fish.

From EatingWell

Sweet Potato & Cabbage Slaw

Beet Bliss

Sophisticated and pretty; serve this to rave reviews.

From EatingWell

Beet Bliss

Maple-Mustard Vinaigrette

Walnut oil is worth seeking out for this tasty dressing; store leftover oil in the refrigerator.

From EatingWell

Maple-Mustard Vinaigrette

Orange-Oregano Dressing

What this dressing lacks in calories and fat it makes up for in big, bold orange flavor and herbal oregano notes.

From EatingWell

Orange-Oregano Dressing

Crunchy Pear & Celery Salad

Crisp pears are tossed with Cheddar cheese and pecans in this delicious salad. For an Italian twist, try a good Parmesan with some toasted pine nuts or to go British use crumbled Stilton and toasted walnuts.

From EatingWell

Crunchy Pear & Celery Salad

Champagne Vinaigrette

Whirring this champagne vinaigrette in the blender gives it a creamy consistency. If you don't have a blender, just mince the shallots, then whisk the ingredients in a medium bowl.

From EatingWell

Champagne Vinaigrette

Red & White Salad

Bitter, sweet and peppery flavors marry well in this confetti-like salad of wintery fruit and vegetables.

From EatingWell

Red & White Salad

Warm Red Cabbage Salad

In this quick German-inspired side dish, red cabbage is cooked until just tender and combined with sweet apples, caraway and a tangy vinaigrette. Serve with roasted pork loin or turkey kielbasa.

From EatingWell

Warm Red Cabbage Salad

Wheat Berry Salad with Red Fruit

For this sweet and tart salad, wheat berries are blended with cranberries, apples and pecans and tossed in a raspberry vinaigrette - a winning combination. Serve over a bed of peppery arugula for lunch or a light supper.

From EatingWell

Wheat Berry Salad with Red Fruit

Bold Winter Greens Salad

For this cousin of the Caesar salad use a combination of winter greens, such as radicchio and escarole; the anchovies and lemon juice temper their bitterness. Vary the amount of garlic and anchovy according to your preference.

From EatingWell

Bold Winter Greens Salad

Smoked Trout Salad with Herb & Horseradish Dressing

Smoked trout tops heart-shaped watercress and mixed greens tossed with creamy horseradish dressing, creating a wonderful appetizer salad.

From EatingWell

Smoked Trout Salad with Herb & Horseradish Dressing

Roasted Garlic Dressing

Rich roasted garlic makes an incomparably flavored dressing. Try this on any salad with bold-flavored greens or ingredients.

From EatingWell

Roasted Garlic Dressing

Broccoli-Bacon Salad

A picnic favorite, this salad combines broccoli, water chestnuts, cranberries and just a little bacon for delicious results. Our version has plenty of creaminess without all the fat. Make it once and it will become a regular on your backyard barbecue menu.

From EatingWell

Broccoli-Bacon Salad

Roasted Pear & Arugula Salad with Pomegranate-Chipotle Vinaigrette

Here we serve roasted pears with arugula and mixed greens and an agave-sweetened pomegranate dressing. The chipotle in the dressing gives a hint of smokiness and just a touch of heat that is wonderful with sweet pear. Apples may be used in place of the pears. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesus Gonzalez, Chef of La Cocina Que Canta.

From EatingWell

Roasted Pear & Arugula Salad with Pomegranate-Chipotle Vinaigrette

___itemTitle___

From: ___itemFrom___

___itemDescription___

___itemTitle___

Back to Top