A bright, colorful, and inviting salad provides your guests a tasty, healthy alternative to heavier party foods. Crunchy fresh vegetables, toasted nuts, and chewy dried fruits add a variety of textures. Serving two dressings on the side allows your guess to choose their own flavors. (Recipes below.)
For other party appetizer recipes, try sweet and spicy calamari, an antipasto plate, or pan-seared artichokes. And don't forget the dip: spicy, sweet, or creamy, give your guests something a little unexpected at your next party.
Garden Salad with Dried Fruit, Toasted Nuts, and Two Dressings
Makes about 15 small-plate salads
Ingredients
- 1/2 cup broken walnuts
- 1/4 cup pine nuts
- 1 medium bunch of romaine lettuce, torn into bite-sized pieces
- 1 head of Boston lettuce, torn into bite-sized pieces
- 2 small bunches of frisee lettuce, torn into bite-sized pieces
- 1 medium cucumber, thinly sliced
- 2 medium carrots, peeled and shaved into thin strips with a vegetable peeler
- 1 1/2 cups small broccoli florets
- 6 oz. cherry or grape tomatoes in assorted colors, such as yellow, orange, brownish red, and red, sliced in half lengthwise
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 medium shallot, thinly sliced
- 2/3 cup chickpeas, rinsed well and drained
- 1/2 cup pitted black and green olives, sliced lengthwise
- 1/2 cup soy nuts
- 1/3 cup dried cranberries or cherries
- 1/3 cup raisins
Preparation
- Heat a small skillet over medium heat and add the walnuts and pine nuts. Toast the nuts, shaking frequently, until browned and very aromatic, about 1 minute. Remove to a small bowl or plate and let cool.
- Toss half of each of the lettuces in a very large bowl to mix well. Top with half of the remaining ingredients and scatter half the toasted walnuts and pine nuts over all. Repeat the layering with the remaining halves of the ingredients.
Salad Dressings
Serve at least two dressings for your guests to choose from. Include a light, tangy vinaigrette and a heartier, creamy dressing, such as blue cheese.
White Balsamic-Dijon Vinaigrette
- 1 garlic clove, finely chopped
- 1 shallot, finely chopped
- 2 tsp Dijon mustard
- 1/2 cup white balsamic vinegar
- 3/4 cup extra virgin olive oil
- sea salt
- freshly ground black pepper
- Whisk the first 4 ingredients in a small bowl. Slowly whisk in the oil and season with salt and pepper.
- 1 garlic clove, chopped
- 1 shallot, chopped
- 1 tbsp fresh lemon juice
- 1/2 cup light mayonnaise
- 1/3 cup sour cream
- 4 oz. crumbled blue cheese
- 2 tbsp extra virgin olive oil
- sea salt
- freshly ground black pepper
- Place the first 6 ingredients (through blue cheese) in a food processor and process until smooth. Remove to a bowl and whisk in the olive oil. Season with salt and pepper.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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