Two Scrumptious Holiday Salads
December 20th, 2008 by Ali
PECAN CRAISIN WALDORF
From Rev. Holly Whitcomb; Elm Grove, Wisconsin
Serves 6-8
This is a simple, festive and colorful salad for the holidays or just for any day.
6-8 red apples, washed, cored and chopped in small pieces
3/4 cup chopped, toasted pecans
6 oz. package of Craisins (dried cranberries)
1 8-oz carton vanilla yogurt
1/8 tsp ground nutmeg
Mix together apples, pecans and Craisins. Make a dressing of vanilla yogurt and nutmeg. Pour over fruit and nut mixture and toss together.
LYNNE’S SALAD
From Pamela L. Smith; Flushing, New York
8 cups assorted greens
1/2 cup feta cheese, crumbled
4 oz mandarin oranges — drained
1/2 cup dried cherries or cranberries
1 small red onion, chopped
1/2 cup candied pecans or toasted pecans
Dressing:
4 T raspberry wine vinegar
1/2 cup canola oil
1/4 tsp black pepper
1/2 tsp Tabasco sauce
1/2 tsp salt
3-4 T sugar
Whisk all dressing ingredients together. Combine all other ingredients in large bowl. Pour dressing over salad just before serving.
