Vibrant colors, healthy ingredients combine in a festive and tasty salad with extra tang and sweetness from the pomegranate seeds and dried cherries. I made this for Thanksgiving and will definitely make it again this holiday season.
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| Photo of the Thanksgiving salad was taken by Tyler Brown. |
Festive Holiday Salad 6 servings
Salad Ingredients
About 6 ounces greens (I used mostly baby spinach mixed with curly red lettuce)
1/2 to 3/4 cup pecan halves toasted (place in 350° oven for about 4 minutes – watch carefully)
1/2 cup dried cherries (plump by adding a tablespoon or so of water & allowing them to set until rehydrated
3 mandarin oranges peeled & segmented
⅓ cup pomegranate seeds (aril)
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Mom’s Celery Seed Dressing (directions follow; click on link for step-by-step photos)
- Combine all the salad ingredients including about 1/3 of the pecans and pomegranate seeds in a large serving bowl and toss to combine. Top salad with remaining pecan halves and pomegranate seeds.
- Serve dressing on the side.
Mom's Celery Seed Dressing
3/4 cup white vinegar
1 cup vegetable oil (canola)
3/4 cup granulated sugar
½ teaspoon pepper
1 teaspoon salt
1 tablespoon celery seed
1 cup mayonnaise
1. Combine vinegar, oil, sugar, pepper, salt and celery seed with a wire whip and mayonnaise.
2. Blend thoroughly, whisking until mixture is smooth.
3. Pour into storage container. Refrigerate until ready to serve.
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