Introduction

This Red, Green and White Christmas Salad is a fresh and vibrant dish perfect for holiday gatherings. Crisp asparagus, green beans, and snow peas are tossed with a tangy honey-mustard dressing, then topped with creamy feta and sweet dried cranberries for a festive pop of color and flavor.

Red, Green and White Christmas Salad Recipe - Recipe Image

Ingredients

2 bunches asparagus
10 oz / 300g green beans
5 oz / 150g snow peas
4 oz / 120g feta
1/3 cup dried cranberries
1 tbsp honey
2 tsp Dijon mustard
2 tbsp lemon juice
6 tbsp olive oil
1/2 tsp salt
Black pepper, to taste

Instructions

Step 1: Fill a large pot with water and bring it to a boil.
Step 2: Trim the woody ends off the asparagus, then cut each stalk into thirds. Separate the asparagus heads from the stems.
Step 3: Trim the ends of the green beans and place them in a separate pile.
Step 4: Remove the strings along each side of the snow peas.
Step 5: Place the green beans in the boiling water. Once the water returns to a simmer, let them cook for 30 seconds.
Step 6: Add the asparagus stems to the pot. When the water simmers again, cook for another 30 seconds. Then add the snow peas and asparagus heads, bring back to a simmer, and cook for 30 seconds more.
Step 7: Immediately drain the vegetables and run cold water over them for about 10 seconds to stop the cooking process.
Step 8: Set the greens aside to dry. If serving right away, gently pat dry with a paper towel.
Step 9: In a jar, combine honey, Dijon mustard, lemon juice, olive oil, salt, and black pepper. Shake well to make the dressing.
Step 10: Toss the cooled greens with the dressing in a large bowl.
Step 11: Transfer the salad to a serving bowl. Crumble feta over the top and scatter with dried cranberries. Serve immediately.

Tips & Variations

For extra crunch, add toasted pine nuts or sliced almonds to the salad before serving.
If you prefer a vegan version, omit the feta or substitute it with a plant-based cheese.
Make sure to cool the vegetables quickly after cooking to keep their vibrant color and crisp texture.
Add a handful of fresh herbs like parsley or mint to brighten the flavor.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss together just before serving to keep the vegetables crisp. Leftover salad can be enjoyed cold or at room temperature but is best eaten fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this salad?

Fresh vegetables work best for this salad due to their crisp texture, but if using frozen, thaw and pat them dry thoroughly before tossing with the dressing to avoid excess moisture.

How do I prevent the salad from becoming soggy?

Blanch the vegetables briefly and immediately cool them in cold water to stop cooking. Dry them well before mixing with the dressing, and toss just before serving to maintain crunchiness.

Red, Green and White Christmas Salad Recipe

Print Recipe

★★★★★

4.8 from 118 reviews

A vibrant and festive Christmas salad featuring tender asparagus, crisp green beans, and sweet snow peas, tossed in a tangy honey-Dijon dressing, topped with creamy feta and dried cranberries for a perfect balance of flavors and textures.

Author: Ella
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Salad
Method: Blanching
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

Vegetables

2 bunches asparagus
10 oz / 300g green beans
5 oz / 150g snow peas

Dressing

1 tbsp honey
2 tsp Dijon mustard
2 tbsp lemon juice
6 tbsp olive oil
1/2 tsp salt
Black pepper, to taste

Toppings

4 oz / 120g feta cheese
1/3 cup dried cranberries

Instructions

Prepare boiling water: Fill a large pot with water and bring it to a rolling boil to prepare for blanching the vegetables.
Trim asparagus: Cut off the woody ends of the asparagus, then cut each spear into three pieces; separate the tender heads from the stems for staggered cooking.
Trim green beans: Snap or cut off the ends of the green beans and set them aside.
Prepare snow peas: Remove the tough string along each side of the snow peas to ensure tender bites.
Blanch green beans: Add the green beans to the boiling water; once the water returns to a simmer, cook for 30 seconds to partially cook them while retaining crispness.
Blanch asparagus stems and heads: Add asparagus stems to the pot; after the water simmers again, cook for 30 seconds, then add the snow peas and asparagus heads. Once the water simmers again, cook for another 30 seconds.
Shock vegetables: Immediately drain all greens and run cold water over them for 10 seconds to halt the cooking process and preserve vibrant color and texture.
Dry greens: Let the vegetables cool and dry naturally or gently pat them dry with paper towels if assembling the salad immediately.
Make dressing: Combine honey, Dijon mustard, lemon juice, olive oil, salt, and black pepper in a jar. Shake well until the dressing is emulsified and smooth.
Toss salad: Place all the blanched vegetables in a bowl and toss with the prepared dressing until evenly coated.
Garnish and serve: Transfer the dressed vegetables to a serving bowl, crumble feta cheese over the top, scatter dried cranberries, and serve the salad immediately to enjoy fresh flavors and textures.

Notes

Blanching the vegetables briefly keeps them crisp and preserves their vibrant color.
Shocking the vegetables in cold water stops the cooking process and improves texture.
This salad is best served fresh but can be refrigerated for up to a day.
Adjust salt and pepper in the dressing to taste.
Use a good quality olive oil for the best flavor in the dressing.

Keywords: Christmas salad, asparagus salad, green bean salad, snow peas, feta cheese salad, holiday salad, healthy salad, honey Dijon dressing