Christmas Wreath Salad
Brighten your holiday table with this vibrant Christmas Wreath Salad, packed with fresh greens, colorful toppings, and tangy Greek dressing!
You will put a bowl in the center as you build the wreath, and then remove it of course - can you make sure it’s proportioned right, the right size to make the wreath look good. Serve on the BIG BOARD.
Ingredients
- 2 English cucumbers – finely chopped
- 2 cups cherry tomatoes – halved
- 1 medium red onion – sliced into rings
- 1 cup candied pecans, barely chopped (I buy at Trader Joe’s)
- ½ cup pomegranate seeds, arils
- 12-14 oz. arugula or greens
- 1 ½ cups mozzarella pearls, cut in half?
Greek dressing:
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced
- ½ teaspoon dried oregano, more for sprinkling
- ¼ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- Freshly ground black pepper
Equipment
Instructions
- On a 26-inch round board place a 10 oz. small bowl in the center.
- Circle around the outside of the board to fill in the open area with arugula.
- Place sliced onions first, then cucumbers and chopped candied pecans.
- Place the cherry tomatoes and the mozzarella pearls evenly between the cheese balls. Sprinkle with the pomegranate arils.
- Make the dressing, by adding all the ingredients to a Mason canning jar. Add a few cracks of black pepper. Shake well before ready to serve.
- Optional to drizzle on top before serving, or serve on the side.
Nutrition Facts
Calories: 151kcal, Carbohydrates: 10g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 5mg, Sodium: 108mg, Potassium: 265mg, Fiber: 2g, Sugar: 7g, Vitamin A: 848IU, Vitamin C: 13mg, Calcium: 112mg, Iron: 1mg