Description
Christmas color palettes dance deliciously in this festive Mexican-inspired red, green, and white salad. Crisp ingredients blend seamlessly, bringing holiday spirit directly to your table with refreshing flavors that celebrate seasonal joy.
Ingredients
Scale
Vegetables:
- 2 bunches asparagus
- 10 ounces (300 grams) green beans
- 5 ounces (150 grams) snow peas
Cheese and Dried Fruit:
- 4 ounces (120 grams) feta, crumbled
- 1/3 cup dried cranberries
Dressing:
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- 6 tablespoons olive oil
- 1/2 teaspoon salt
- Black pepper to taste
Instructions
- Prepare a large pot of water and bring to a rolling boil over high heat.
- Carefully trim the woody base of asparagus and slice into three equal segments, separating the delicate heads from the thicker stems.
- Neatly remove the ends of green beans and snow peas, ensuring clean, precise cuts.
- Carefully lower green beans into the boiling water and cook for 30 seconds until they become bright green and slightly tender.
- Add asparagus stems to the water and continue cooking for another 30 seconds, maintaining a consistent simmer.
- Introduce snow peas and asparagus heads into the pot, cooking for a final 30 seconds to preserve their vibrant color and crisp texture.
- Quickly drain the vegetables and immediately shock them under cold running water for 10 seconds to halt the cooking process and lock in their fresh appearance.
- Spread vegetables on a clean kitchen towel and allow them to air dry completely.
- Create the dressing by combining ingredients in a sealed jar, shaking vigorously to ensure thorough integration of flavors.
- Gently coat the cooled vegetables with the prepared dressing, ensuring even distribution.
- Transfer the dressed vegetables to a serving dish, artfully sprinkling crumbled feta and dried cranberries across the top.
- Serve the salad immediately to maintain optimal temperature and texture.
Notes
- Blanching vegetables quickly maintains their vibrant colors and crisp texture, perfect for holiday presentations.
- Shock vegetables in ice water immediately after boiling to preserve their bright green hue and prevent overcooking.
- Customize the salad by swapping feta with goat cheese or using pomegranate seeds for extra festive flair.
- Prepare vegetables and dressing ahead of time, combining just before serving to keep ingredients fresh and prevent wilting.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 10g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg