4 Christmas Salads, Easy Recipes

Today we are going to prepare 4 salads to accompany your Christmas dinner. And this is going to be the first option of salad, of which I'm going to use fennel, an American lettuce, purple cabbage, carrot, canned pears, and we are also going to use pistachio. I'm going to accompany this type of salad with a cevichada vinaigrette. I'm going to show you that in a moment. We are going to start chopping our vegetables, of which we start with this American lettuce. In this way, we are also going to keep it in the water for a long time so that it is well hydrated. We are also going to start chopping the cabbage like the lettuce. We are going to remove this part of the stem, which is a little hard to eat. I'm going to chop this super finely. Normally, this type of lettuce, purple cabbage, is a little hard and a little rough. In this case, we cut it very thick. And to this purple cabbage, what I'm going to do is I'm going to put a little white vinegar. In this way, we make it soften a little. The other thing I'm going to add is half a tablespoon of salt. We are going to stir it and we are going to let it rest for at least three minutes. The only vegetable that we are going to whiten is the cabbage. On this side, we are going to heat a little water. The type of cut that we are going to make is going to be in a slanted way, this of the cabbage, very carefully. And this, so that it is not open, here we are going to add a little salt. Here are our cabbages. We are going to cook this only for a minute and a half. This type of vegetable is the one that cooks super fast. After a while, we are going to stop the cooking with cold water. Now we are going to go with the carrot. For this of the carrot, we are also going to use raw. I'm going to use a grater. And we are also going to start chopping our pears in a can. We are also going to cut this pistachio. In this way, we give the salad a crunchy and salty touch. Here we are going to make our mixture for our salad. We are going to put our lettuce, totally clean, well washed. The purple cabbage. The bay leaf. Carrot. Here is also our peach to give it that sweet touch. Also our pistachio. Here we are going to start making the part of the vinarette. I'm going to use mayonnaise as a base. A piece of ginger. Lemon pepper, this is very aromatic. You have to calculate well so that it does not come out too spicy. A sprig of celery. Cilantro, the part of the sprig. The juice of two lemons. We season it, we add salt to taste little by little. A pinch of seasoning. A little bit of pepper. And we are going to process this. And this is how it looks. This is the cevichada vinarette. It has to have a slightly thick texture. It does not have to be so liquid. We are going to put this in a small container. And so we have our first super fresh salad. Now we are going with the second option of Christmas salad. For this salad we are going to use American lettuce, apple, I have grapes, this here is spinach, baby, bacon, dehydrated blueberries, almonds, fresh cheese. On this side we are going to start making the part of the bacon. We are going to heat a pan. And this is where we are going to put our bacon. And we are going to have this in the pan until they are well golden and crispy. For this I am going to use some green grapes. This here does not have pepper, which we are going to start cutting only in half. For this we are also going to use fresh cheese. Here we are also going to add the almonds. If you do not get this from the baby spinach, you can also put the normal spinach. Since this is a little big, I'm going to make some pieces just with my hand. Here we put the dehydrated blueberries, the grapes, fresh cheese. Here we put our bacon, the almonds. Here we are going to start making our dressing for our salad, of which I am going to use this type of mustard. It is known as yogurt mustard. Here we are going to put two and a half tablespoons. Olive oil, approximately four tablespoons. Two and a half tablespoons of honey. The juice of a lemon. A little bit of pepper to enhance the flavor. And this here we are going to start mixing. The other thing I was forgetting is to add a touch of salt to balance the flavor very well. This is an option for those who like to experience a sweet touch in salads. Here we put our honey-style dressing. Now we go with the third option. This is going to be a noodle salad. Here I have colored noodles. We are going to use zucchini, parsley to flavor, cherry tomato, ham. And also to give it a sweet touch, a little bit of red beans. We are going to start cutting our zucchini. We are going to whiten this here. In general, the whole heart is used, but this time I'm only going to use this part. The type of cut we are going to apply is small sticks. On this side I have a saucepan with boiling water. Here we are going to start whitening the zucchini and also the pasta. I'm going to start with the zucchini. I added a little bit of salt so it doesn't open up. We are going to cook this for only two minutes. Once we have it well cooked, we are going to stop cooking it. This is so that the zucchini doesn't become mashed. In this same saucepan, we are going to cook our pasta. We are going to cook this for seven to eight minutes. While the pasta is cooking, we are going to start chopping the rest of the ingredients. In this case, the ham. We are also going to chop the cherry tomatoes. We are going to cut this only in half. To add flavor, we are going to add a touch of parsley. At this point, we are going to stop cooking the pasta with cold water so that it doesn't continue cooking. Now, we are going to start mixing our pasta salad. Here we have our pre-cooked pasta, which is cold. Also, our zucchini, which is cold in the same way. Here we have our pasta rubias, the ham, the cherry tomatoes, and also our parsley. We are going to season this with mayonnaise. I'm going to add four tablespoons to start. And we have our pasta salad ready. To accompany this turkey, I'm going to make a potato, ham, and apple salad. I'm using white potatoes. What we have to do is start removing all the skin. We are going to whiten this. The type of cut we are going to apply is going to be in small cubes. We are also going to add ham to this. A red apple. For the apple, so that it doesn't oxidize, it's always good to put a little bit of lemon in a container with water. This way, we preserve the apple and it doesn't oxidize. For the salad, we are going to add a touch of chopped pecans. To flavor the salad, a touch of coriander and parsley. Here I have a pot boiling. This is where we are going to whiten our potato. We add a little bit of salt so that it doesn't open up. We are going to cook this potato for about 4 to 5 minutes. We are also going to add canned peach. I'm going to use about 4 units. A minute and a half before we turn off the heat. Here we are also going to add green peas. This usually cooks super fast. Once we have it cold, we are going to add this to a small bowl. Here we put the ham, the pecans, the peach, which we are also going to add to the apple. Here we are going to add mayonnaise, two and a half tablespoons. A touch of pepper and salt to taste. Here we also add the coriander. And we are going to start mixing it gently so that the potato doesn't become a puree. As always, friends, thank you for watching our video. I hope you liked the recipe. You know that anything you want to add, let me know in the comments below. Goodbye, take care and see you in a few days with a new video. Bye.