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Red, Green and White Christmas Salad Recipe

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★★★★★

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.

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

  1. Prepare boiling water: Fill a large pot with water and bring it to a rolling boil to prepare for blanching the vegetables.
  2. 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.
  3. Trim green beans: Snap or cut off the ends of the green beans and set them aside.
  4. Prepare snow peas: Remove the tough string along each side of the snow peas to ensure tender bites.
  5. 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.
  6. 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.
  7. 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.
  8. Dry greens: Let the vegetables cool and dry naturally or gently pat them dry with paper towels if assembling the salad immediately.
  9. 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.
  10. Toss salad: Place all the blanched vegetables in a bowl and toss with the prepared dressing until evenly coated.
  11. 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

Find it online: https://ellaeatsdaily.com/red-green-and-white-christmas-salad-recipe/