Dec 16 11
by cara
at 4:16 PM
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Winter Berry Salad Wreath With Lemon Poppyseed Dressing

Earlier this week, the women’s small group I co-lead had a Christmas Appetizer and Dessert Potluck.  I’ve been looking for an excuse to make this beautiful salad wreath I saw on Candace Cameron Burr’s new online women’s magazine, and decided this was the perfect event for such a pretty salad.  The concept is simple: you use a chip and dip bowl (the kind where the dip goes in the middle), fill the outside with greens and fruit and cheese, then put the dressing in the middle.

This salad looks absolutely gorgeous, and unlike some gimmicky food presentations, this one tastes delicious too!  Loads of greens, chopped apples, pears, strawberries, blueberries, nuts and gorgonzola.  (If you’re not a fan of the stinky blue cheeses, goat cheese or feta would also be excellent here).  Due to a small mishap (I forgot to buy poppyseeds), I wound up using a bottled dressing instead, but I will definitely be preparing the Lemon Poppyseed Dressing next time.

If you’re looking for something healthier to bring to a holiday party over the next few weeks, I’d definitely recommend this salad!

Winter Berry Salad Wreath with Lemon Poppy Seed Dressing

recipe from roomag.com

Ingredients:

  • 1 head of Iceberg lettuce (Picky Apple note: I used red and green romaine)
  • 4 cups mixed greens
  • 1 cup spinach
  • 2 bunches grapes
  • 1 apple (chopped)
  • 1 Pear (chopped and sliced for decoration)
  • 6 Strawberries (2 whole for decorating the rest chopped)
  • 1/2 cup dried cranberries
  • 1/2 cup blueberries
  • 1/2 cup cashews (Picky Apple Note: I used walnuts.  Pecans would be yummy too!)
  • 1/2 cup crumbled gorgonzola cheese (Picky Apple Note: Feta or goat cheese would also work)
  • 1/2 cup lemon juice
  • 1/2 cup honey
  • 1 Tbsp diced fresh onion
  • 1 tsp dijon mustard
  • 1 Tbsp poppy seeds
  • 2/3 cup olive oil

Place iceberg lettuce around a round plate.  Top with mixed greens.  On both sides of “wreath” make a decoration with spinach leaves, then add bunches of grapes to each side, fanned pears and whole strawberries. Be as creative as you wish.  To the salad add chopped apples, pears, strawberries, blueberries, dried cranberries, cashews and crumbled gorgonzola cheese.

For dressing: Squeeze the juice of one lemon (1/2 cup) and pour into food processor or blender. Add honey, onion, dijon mustard, poppy seeds, and olive oil. Pulse until well blended.

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