Colorful Christmas salad
A colorful Christmas salad with fresh, crunchy vegetables, playful stars, and a delicious dressing. This Christmas Eve salad is sure to impress all household members and guests.
Ingredients · Servings For 5 people
- 300 g lollo rosso salad
- 400 g red cabbage
- 4 pcs carrots
- 1 apple
- lemon juice
- 2 pcs potatoes
- 2 pcs beetroot
- 300 g pumpkin
- 2 tbsp pumpkin seeds
- 2 tbsp balsamic vinegar
- 2 tbsp sliced almonds
- 2 slices of white bread
- 2 tsp butter
- 2 PL with
- 2 tbsp mustard
- 5 tbsp rapeseed oil
- 1 tbsp apple cider vinegar
- 1 pinch salt
- 1 pinch pepper
Method · 1 h 30 min
- Boil 2 potatoes, 2 carrots and 2 beetroots if you didn't buy them pre-cooked. Bake a piece of pumpkin in the oven until soft. Dry roast the pumpkin seeds and almond flakes in a pan.
- Spread the salad on a large flat plate. Finely slice the cleaned cabbage. Coarsely grate 2 peeled carrots and mix one hard apple with the cabbage and a few drops of lemon juice.
- Whisk together 2 tablespoons each of honey and mustard, mix with 5-6 tablespoons of rapeseed oil, apple cider vinegar, salt and pepper to taste. Mix the dressing with the chopped vegetables and spread over the salad mixture.
- Cut the boiled (and peeled if you cooked them with the skin) potatoes, beetroot, carrots and roasted pumpkin into slices about 1/2 cm thick. Cut them into star shapes with a cookie cutter. Mix the unused pieces together and place on a plate with the salad and vegetables.
- Place the vegetable stars on the surface, drizzle with balsamic vinegar, sprinkle with pumpkin seeds and almond flakes. Cut stars out of the bread, fry them until crispy in butter, and place them on the salad just before serving. SOMETHING EXTRA: You can also add stars cut from your favorite sliced cheese to the salad. Source: Moje Gotowanie