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Red, Green and White Christmas Salad Recipe

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★★★★★

4.7 from 136 reviews

A vibrant and refreshing Red, Green, and White Christmas Salad featuring crisp asparagus, green beans, and snow peas tossed in a tangy honey Dijon lemon dressing, topped with crumbly feta and sweet dried cranberries. Perfect as a colorful and healthy holiday side dish.

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, crumbled
  • 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 the asparagus stalks into thirds. Separate the tender asparagus heads from the thicker stems for staged cooking.
  3. Trim green beans: Trim the ends off the green beans and set them aside in a separate pile.
  4. Prep snow peas: Remove the stringy sides along each snow pea pod for better texture.
  5. Blanch green beans: Place the green beans into the boiling water. Once the water returns to a simmer, cook the beans for 30 seconds to retain their vibrant color and crunch.
  6. Add asparagus stems: Immediately add the asparagus stems to the pot. When the water returns to a simmer again, cook the asparagus stems for another 30 seconds.
  7. Add asparagus heads and snow peas: Add the asparagus heads and snow peas to the pot. Bring back to a simmer and cook all together for 30 seconds more to lightly blanch.
  8. Shock vegetables: Immediately drain the vegetables in a colander and rinse under cold running water for 10 seconds to stop the cooking process and preserve crispness.
  9. Dry vegetables: Once cooled, set the blanched vegetables aside to drain thoroughly. If serving immediately, gently pat them dry with a paper towel to remove excess water.
  10. 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.
  11. Toss salad: Place the cooled vegetables in a large bowl and toss with the dressing to evenly coat all pieces.
  12. Serve: Transfer the dressed salad to a serving bowl. Crumble the feta cheese over the top and scatter dried cranberries for a festive finishing touch. Serve immediately for best freshness and texture.

Notes

  • Blanching the vegetables in stages ensures even cooking and keeps colors vibrant.
  • Shocking the greens in cold water after blanching stops cooking quickly to maintain crunch.
  • Use paper towels to dry vegetables if serving immediately to avoid watery salad.
  • Adjust seasoning by adding more salt or pepper to taste in the dressing.
  • This salad is best served fresh but can be refrigerated for a few hours before serving.

Keywords: Christmas salad, asparagus salad, green bean salad, snow pea salad, feta, holiday side dish, healthy salad, vegetarian salad

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