Christmas Salad Recipes

Often Christmas salad recipes receive very little thought on this busy day. I have always prepared so many fancy delicious foods for holiday meals that no one has ever asked ‘What is the salad”. I used to throw together my same old toss salad for all the holiday dinners. It is not that I do not like tossed salads but they could be a little special for special days. I decided to plan my salads when I planned the meals. I planned the salads to be made a day in advance. Even tossed salad can be prepared a day ahead. Actually I like them better because the lettuce is crispier.

Pea Salad for a Christmas Salad RecipePea Salad for a Christmas Salad Recipe

I make my Christmas salad recipes the day ahead, sometimes two days depending on the type of salad. For salad green I use Romaine or iceberg lettuce. These hold up very well unlike the softer leaf lettuces.  I cut the lettuce and wash it in cold water and then drain. I use a bowl with a tight fitting lid to store it in. Fold some paper towels about four layers (Folded) thick and place in bottom of bowl. Place drained lettuce in the bowl and top with four more layers of paper towels. Put the lid on tightly and turn upside down. Place the bowl in the refrigerator upside down. After four to five hours turn the bowl right side up and let it set in the refrigerator. It will be nice and crispy for dinner.

If you like other vegetables in your Christmas salad recipes, I have found green peppers, sliced carrots and celery are fine to add when preparing. Cucumbers do well for one day. Grated carrots and radishes have a tendency to fade a little. I like tomatoes but I prepare and store them separately. I add them right before serving. Of course salad dressing and bread crumbs are also added right before serving.

There are some exceptions to the salad dressing being added before serving. If you choose for your Christmas salad recipes the overnight recipes, those will instruct you to add the dressing when preparing and they are great. Some recipes also advise vegetables to be marinated in dressings so be sure to follow the directions.  I have just found that since I prepare my salads the day before, I can present a much better selection.


Green and White Bean Salad RecipeGreen and White Bean Salad Recipe
Green and White Bean Salad Recipe ServingGreen and White Bean Salad Recipe Serving

This is one of the Christmas salad recipes which can be prepared up to three days in advance.

  • 2/3 Cup lemon juice
  • 1 Teaspoon grated lemon peel
  • 2/3 Cup olive oil
  • 1 Teaspoon salt
  • 1 Teaspoon sugar
  • ¼ Teaspoon pepper
  • 1 Teaspoon anchovy paste
  • 2 Cloves minced garlic

Salad Mix

  • 3 Cans (15.5 Ounces) white beans (Drain) (I used Lima beans)
  • 2 Cans (15.5 Ounces) cut green beans (drain)
  • 3 Medium tomatoes (Coarsely chop)
  • ¼ Cup thinly sliced red onion

Combine all dressing ingredients in food processor.
Process until well blended and smooth; set aside.
Combine all salad ingredients in a large glass bowl.
Pour the dressing over the salad mix; toss gently.
Cover tightly and refrigerate overnight; serves 12-14.


Pea Salad RecipePea Salad Recipe

Peas help to make great Christmas salad recipes or even simple salads.

  • 1 Can (16 Ounces) SMALL sweet green peas (Drain)
  • 1 Can (16 Ounces) MEDIUM sweet green peas (Drain)
  • 6 Green onions (Sliced)
  • 2 Hard cooked eggs (Chopped)
  • ¾ Cup diced Cheddar cheese
  • ½ Cup mayonnaise
  • 1 Teaspoon sugar
  • 1 Teaspoon fresh minced dill
  • 1 Teaspoon lemon juice
  • ¼ Teaspoon salt
  • ¼ Teaspoon pepper

Combine all ingredients in a large bowl.
Stir mixture to blend well; serves 4-6.
NOTE: For convenience this can be prepared the day before serving.


Some Christmas salad recipes combine the favorite vegetables.

  • 1 Can white whole kernel corn
  • 1 Can French green beans
  • 1 Cup frozen peas (Thawed)
  • 1 Cup chopped celery
  • 1 Onion (Finely chopped)
  • 1 Green bell pepper (Chopped)
  • 1 Small jar pimientos


  • 1/3 Cup vegetable oil
  • 1 Teaspoon salt
  • 1 Cup sugar
  • ¾ Cup vinegar

Combine all vegetables in large glass bowl.
Combine dressing ingredients in saucepan.
Bring dressing to a boil; cool and pour over vegetables.
Cover and refrigerate overnight; stir and serve.


Bacon is a great flavoring for many Christmas salad recipes.

  • ½ Pound sliced bacon (Cook crisp and crumble)
  • 1 Small head cauliflower (Cut in bite size)
  • 1 Large thinly sliced onion (Vidalia onions are good)
  • ½ Cup pimiento stuffed green olives (Sliced)
  • ½ Cup Italian salad dressing
  • 1 Head iceberg lettuce (Tear into bite sizes)
  • 1 Cup crumbled blue cheese

Combine bacon, cauliflower, onion, olives and salad dressing.
Mix salad well; cover and refrigerate for 2 hours.
Add lettuce and blue cheese; toss to mix and serve.
Serves 6-8.


Carrots and sesame seeds make great Christmas salad recipes.

  • 1 Pound carrots (Clean and shred)
  • 2 Cups yogurt
  • 2 Tablespoons sunflower oil
  • 2 Tablespoon lemon juice
  • Salt/ pepper to taste
  • 3 Tablespoons sesame seeds (Toasted)

Place carrots in large bowl; set aside.
In another bowl beat yogurt until smooth.
Add oil and lemon juice; blend well.
Pour over the carrots and toss gently.
Season with salt and pepper.
Scatter sesame seeds over the top.
Fold seeds in before serving; serves 4.


This salad is among my favorite Christmas salad recipes or for anytime of the year.

  • 2 Teaspoons salt
  • 1 Teaspoon pepper
  • 2 Teaspoons sugar
  • 6 Cups lettuce (Wash, chop, drain)
  • 6 Hard boiled eggs (Sliced)
  • 1 Package frozen peas (Thawed)
  • 1 Pound bacon (Cook crisply and crumble)
  • 2 Cup Swiss cheese (Shredded)
  • 1 Cup mayonnaise

Combine and mix together the salt, pepper and sugar.
Place half lettuce in bottom of large bowl.
Sprinkle with half of the mixed seasoning.
Layer all the eggs over lettuce; sprinkle with remaining seasoning.
Layer the peas, remaining lettuce, bacon and cheese.
Spread the mayonnaise over the top sealing in all ingredients.
Cover and refrigerate for 24 hours; toss before serving.
Serves 8.


These are delicious seasonings for Christmas salad recipes.

  • 2 Packages Ramen noodles (Oriental flavor) (Separate seasoning packets)
  • 1 Pound shredded slaw mix
  • 1 Cup sliced almonds (Toasted)
  • 1 Cup sunflower kernels
  • 1 Small bunch green onions (Chopped)
  • ½ Cup sugar
  • ¾ Cup oil
  • ½ Cup white vinegar

Crush noodles in bottom of large bowl; add slaw mix.
Add almonds, sunflower kernels and green onions; set aside.
In another bowl mix together sugar, oil, vinegar and seasoning packets.
Drizzle dressing over the slaw mixture; DO NOT STIR.
Cover and refrigerate for 2 hours; toss before serving.


Broccoli is delicious in Christmas salad recipes.

  • 1 Bunch broccoli (Bite size pieces; wash, pat dry)
  • 1 Purple onion (Finely chopped)
  • 1 Cup shredded Cheddar cheese
  • ½ Pound sliced bacon (Cook crisply; crumble)
  • ½ Cup Mayonnaise
  • 1 Teaspoon red wine vinegar
  • ¼ Cup sugar

Combine broccoli and next 3 ingredients in large bowl; set aside.
Combine and mix well the mayonnaise, vinegar and sugar.
Toss the dressing with the salad; cover and refrigerate.


You can add fennel to many of your Christmas salad recipes.

  • 1 Large bulb of fennel (Trim; thinly slice)
  • Salt/ pepper to taste
  • 1 Onion (Thinly sliced)
  • 4 Tomatoes (Slice)
  • 3 Tablespoons vegetable oil
  • 1 Tablespoon lemon juice

Blanch fennel in boiling salted water for 5 minutes; drain.
Separate onions slices into rings.
Arrange fennel, onion rings and tomato slices in layers.
Combine and mix oil, lemon juice, salt and pepper.
Pour dressing over the layered vegetables.
Cover and refrigerate before serving.


Spice up your Christmas salad recipes with spices and peppers.

  • 1 Teaspoon cumin seeds
  • 1 Teaspoon coriander seeds
  • 1 Cup mayonnaise
  • 4 Small shallots (Chop coarsely)
  • 1-2 Teaspoons finely chopped jalapeno
  • 1 Small can chopped green chiles (Drained)
  • 2 Cloves minced garlic
  • 2 Tablespoons chopped fresh cilantro
  • 2 Tablespoons pure maple syrup
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon Balsamic vinegar
  • Salt
  • 2-3 Tablespoons fresh lime juice


  • 6 Cups shredded green cabbage
  • 3 Cups shredded red cabbage
  • 1 Large red bell pepper (Cut in thin strips)
  • 1 Large green bell pepper (Cut in thin strips)
  • 1 Large yellow bell pepper (Cut in thin strips)
  • 2 Medium carrots (Shred coarsely)

In small skillet over medium heat toast the cumin and coriander seeds.
Stir seeds about 2 minutes and then cool; grind to a powder
Combine mayonnaise and next 9 ingredients in food processor.
Add the ground cumin and coriander seeds; process until smooth.
Season the dressing with salt and lime juice.
FOR SALAD mix together the green and red cabbages.
Mix in all the bell pepper strips and carrots; stir in dressing.
Cover and refrigerate 3 hours.
NOTE: The salad can be made the day before and dressing added the day of serving.


A lot of Greek Christmas salad recipes include some type of pasta.

  • 1 ½ Cups olive oil
  • 4 Tablespoons lemon juice
  • 1 Teaspoon oregano
  • ½ Teaspoon pepper
  • 1 Teaspoon salt
  • 2 Cloves minced garlic


  • 1 Pound pasta (Cooked and drained well)
  • 1 Can pitted black olives (Drained)
  • 1 Cup sliced Pepperoncinis
  • 1 Red onion (Thinly sliced)
  • 1 Red bell pepper (Thinly sliced)
  • 2 Cups Feta cheese
  • ½ Cup Parmesan cheese
  • Fresh parsley flakes

FOR DRESSING combine all dressing ingredients mixing well.
FOR SALAD toss cooked pasta with dressing.
Add remaining ingredients and toss well; cover and refrigerate.
Serves 8-10.


Guests will love finding mushrooms in your Christmas salad recipes.

  • 1 Pound fresh spinach (Trim, wash, pat dry)
  • ¼ Pound fresh mushrooms (Sliced)
  • 3 Hard cooked eggs (Sliced)
  • 1 Bunch green onions (Chopped)
  • ½ Cup vegetable oil
  • 3 Tablespoons vinegar
  • 1/3 cup sugar
  • ¼ Teaspoon salt
  • ¼ Teaspoon dry mustard
  • 1/8 Teaspoon pepper
  • 8 Slices bacon (Cooked crisply and crumbled)

FOR SALAD tear spinach into bite size pieces.
Combine with mushrooms, eggs and green onions in large bowl.
Cover bowl tightly with lid or plastic wrap; chill until ready to serve.
FOR DRESSING combine oil and next 3 ingredients in small bowl.
Whisk oil mixture briskly to blend well; before serving pour over salad.


Many love Christmas salad recipes made with avocados.

  • 1 Ripe Haas avocado (Cut avocado meat into ¼ inch cubes)
  • Juice from 1 lime
  • 1 Medium tomato (Cut into ¼ inch cubes)
  • ½ Cup finely chopped red onion
  • 1 Red bell pepper (Seed, cut into ¼ inch squares)
  • 1 Teaspoon brown mustard seeds
  • ½ Teaspoon ground coriander
  • 2 Tablespoons olive oil
  • ½ Teaspoon salt
  • ¼ Teaspoon black pepper
  • 1 Small head Bibb lettuce (Wash; break apart; pat dry)

Combine avocado and lime juice in small bowl; toss to coat.
Add tomato, onion, red pepper, mustard, coriander and oil.
Add salt and pepper; toss to blend.
Cover and refrigerate up to 3 hours; serve 4.
NOTE: This recipe is not suitable for making the day ahead but it is very simple to put together. You can prepare the tomato, red onion, red pepper and the lime juice a day ahead. Store all in small covered containers in the refrigerator. You can also prepare the lettuce the night before and store with paper towels like I explained above. Assembly should only take about 5-10 minutes when prepping Christmas salad recipes like this.


Add this slightly different but equally delicious one to your Christmas salad recipes.

  • 2 Medium sweet onions (Slice)
  • 2 Fennel bulbs (Slice)
  • 2 Tablespoons olive oil
  • ½ Teaspoon salt
  • ½ Teaspoon black pepper


  • ¼ Cup chopped dried peach
  • 1 Cup peach nectar
  • ¼ Teaspoon salt
  • ¼ Teaspoon black pepper
  • 1 Minced green onion
  • ¼ Teaspoon Dijon mustard
  • 1 Tablespoon lemon juice
  • 1 Tablespoon olive oil
  • 6 Cups mixed salad greens (Bite size, wash, drain well)

Preheat oven to 400F degrees.
Combine and toss in roasting pan the fennel, onion and oil.
Sprinkle with salt and pepper; roast for 30 to 40 minutes until tender.
Remove from oven; set aside to cool.
FOR DRESSING combine chopped peach and nectar in saucepan.
Bring to a boil; cover, REDUCE HEAT and simmer 5 minutes; cool.
Process mixture in blender until smooth; pour into a bowl.
Whisk in the salt, pepper and next 3 ingredients.
Drizzle vegetables with ¼ CUP of the dressing tossing gently.
Drizzle salad greens with 1/3 CUP of the dressing tossing gently.
Arrange greens on serving platter and arrange vegetables on the top.
Serves 6.


Some fruit Christmas salad recipes can double as a light dessert.

  • 1 Can (16 Ounces) whole cranberry sauce
  • 1 Can (8 Ounces) crushed pineapple (Drain well)
  • 2 Cups miniature marshmallows
  • 1 Teaspoon lemon juice
  • 1 Carton (8 Ounces) sour cream

Combine cranberry sauce, pineapple and marshmallows in bowl.
Stir in lemon juice and sour cream until well blended.
Pour into a loaf bread pan (8 ½ X 4 ½ Inches); freeze until firm.
Cut in slices to serve.