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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Christmas Eve Salad Recipe

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This recipe for Christmas Eve Salad is from Grits to Gourmet, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
DRESSING:
1 medium lime
1/4 vegetable oil
2 Tbsp. honey
1/4 cup rice vinegar
1 tsp. dried ground red chile
1 clove garlic, minced
1/4 tsp.
SALAD:
4 oranges, peeled and sectioned
3/4 lb. jicama, peeled and sliced
into matchsticks
2 Tbsp. chopped cilantro
2 medium bananas
1/4 cup pine nuts, toasted
mixed greens
Directions:
Directions:
DRESSING: Using a zester or paring knife, remove the green portion of the lime's peel in very thin strips. Cut the lime in half and squeeze the juice into a blender. Put the lime zest and the rest of the ingredients in the blender and blend until well combined, Refrigerate until ready to use.
SALAD: Combine oranges and jicama and refrigerate for at least one hour. Shortly before serving time, peel and slice bananas. Add the bananas and cilantro to the fruit and jicama mixture. Toss with the salad dresing. Turn out onto serving dish and top with pine nuts.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
The dressing can be prepared up to a day ahead. For the salad, you can combine the oranges and jicama up to 8 hours ahead. Add the bananas and toss with the dressing just before serving time. You may want to add a little romaine to give more "body" to salad and red leaf lettuce at Christmas for color.

 

 

 

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