Winter Salads

Here are some of my favorite winter salads to brighten up your menus.

This is a pretty winter salad – when your garden just isn’t producing yet.  Salads like this brighten up almost any meal – they carry well to pot-lucks or a cupful packed in your lunchbox would be good too.  I didn’t have green onion, but had a nice red onion, so I used it, sliced thinly.                   
                         Harvest Vegetable Salad
  3    cups  frozen cauliflower florets -- Thawed
  2    cups  frozen broccoli flowerets -- thawed
  15  ounces  canned kidney beans -- drained
  2    medium  carrots -- diagonally sliced
  1    cup  ripe olives -- pitted, drained and sliced
  2    each  green onion -- sliced
   ¼  cup  red wine vinegar
  3    tablespoons  olive oil
  1    tablespoon  fresh parsley -- or cilantro, chopped
  1    teaspoon  garlic -- minced
  1    teaspoon  sugar
  ½   teaspoon  dried basil

If desired, cut large pieces of cauliflower in half.  In large bowl, combine all salad ingredients.  Make sure they are well-drained.
Combine dressing ingredients, pour over vegetables; toss to coat.  Marinate in refrigerator, covered, 1-4 hours, tossing occasionally.
  "Down Home Cooking and Baking "
Yield:  "7 cups"
Per 1 cup Serving: 155 Calories; 8g Fat (45.1% calories from fat); 5g Protein; 17g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 393mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

This is a beautiful addition to any special Sunday dinner or buffet.  It’s a good choice when grapes are on sale; I used “Holiday” red seedless grapes which we especially like.  I like the make-ahead – and it’s delicious with an easy lemony dressing.   Show it off in Grandma’s glass compote or any 2 quart glass dish. (I purchased this one for $6 at the What Cheer Flea Market this past fall - I often see them at thrift shops too.) 
The dressing didn’t need a double boiler to prepare it, but use medium heat and it really only took 5 minutes to thicken with constant stirring.    My store-brand oranges come in a 15 ounce can; I used all of it.          
                      Grandma's Winter Fruit Medley
  2      cups  Green Grapes -- seedless (11-12 ounces)
  2      cups  Red Grapes -- seedless (11-12 ounces)
  20    ounces  Pineapple Chunks in Juice -- Drained, reserve juice
  11    ounces  Mandarin Oranges -- drained, reserve juice
  2      medium  Bananas -- sliced 1/2" thick
     ½  cup  Sugar
  1      tablespoon  Flour, All-purpose
  1      large  Egg
     ¾  cup  Reserved Fruit Juices
  1      tablespoon  Lemon Juice

Place fruit in large bowl.  In a 1 quart saucepan, stir together sugar, flour and egg, add remaining dressing ingredients.  Cook over medium heat, stirring occasionally, until dressing is thickened, 3-5 minutes.
Let stand 5 minutes.  Pour dressing over fruit, toss to coat.  Chill 15 minutes or more.
2011 cost:  $9.00 or $1.13 per serving
Land O'Lakes Treasury of Country Recipes 1992 
Yield:  "2 quarts"
Per Serving: 185 Calories; 1g Fat (4.3% calories from fat); 2g Protein; 46g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 11mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fruit; 0 Fat; 1 Other Carbohydrates.


  1. Love the idea of the salad, unfortunately my hubby won't eat broccoli or cauliflower.

  2. Lovely salads, and how wonderful to see so much color in the dead of winter!

  3. Lovely salads. I get into a bit of a rut with salads; I'm betting my kids would love to see a little change up.


Hi...we'd love to hear from you.