Christmas Salad
Festive salad fit for your Holiday table menu
Servings 3
Calories 116kcal
Ingredients
Dressing :
- 3 cloves Roasted garlic Instead use raw minced garlic or garlic powder
- 1 tbsp Olive oil
- Salt and sugar to taste (1/2 tsp each used here)
- 1 tbsp Rice vinegar
- 1 tbsp Basil paste Use pesto instead
- 1/2 cup Cilantro Chopped
Other ingredients :
- 1/2 cup Red onion Chopped
- 1/2 cup Red bell pepper Chopped
- 1-2 Persian cucumber Diced
- 1 cup Cherry tomato cut into two
- 1 tbsp Feta cheese Add as per taste
- Few sprigs Cilantro Cut into large pieces
Use dry or canned
- 1/2-1 cup Dry cannelloni beans (cooked )
Instructions
- Soak dry cannelloni beans in plenty of water overnight. Pressure cook it for 2-3 minutes in water. Quick pressure release immediately. Drain the liquid and allow it to come to room temperature.(Check in pointers below)
- Meanwhile mash the roasted garlic add rest of the ingredients in the dressing in the same order given in the list.Make sure the you stir the oil while pouring the vinegar so it emulsifies well.
- Once the veggies and beans are added stir gently so they don't mash up
To make the Christmas salad previous day:
- Make the dressing and add 1/2 of it to the Cannellini beans so the flavors sink in. Keep both refrigerated. Keep the rest of the ingredients ready and refrigerated as well and assemble on the day of serving. Mix all the ingredients together and let it sit in the fridge until ready to be served.
Video
Notes
Tomato , cucumber and cilantro will loose its freshness if mixed with dressing the previous day.