Magazine article Sunset

Fruits and Vegetables for Winter Salads

Magazine article Sunset

Fruits and Vegetables for Winter Salads

Article excerpt

Fruits and vegetables for winter salads

Fresh and seasonal fruits and vegetables, paired and arranged in untypical ways, bring a touch of drama to first-course salads for winter party meals.

Each salad has make-ahead steps that can save you time as you plan your holiday entertainment schedule.

Jicama with Green Apple Salad

1/2 pound jicama, peeled and rinsed

1 large tart green apple (such as Newtown Pippin or Granny Smith)

6 tablespoons lime juice

1 teaspoon sugar

6 tablespoons pomegranate seeds


Fresh cilantro (coriander) sprigs

Slice jicama into 18 thin slices, making them half-circles if possible. Cut apple in half, core, and cut vertically into 36 wedges. Coat jicama and apple slices with lime juice; lift fruit from juice. Add sugar to lime juice and reserve.

Make 18 stacks of 1 slice jicama with 2 slices apple on top. Put 3 stacks on each salad plate and fan them out. If made ahead, cover and chill up to 5 hours.

Just before serving, pour 1 tablespoon pomegranate seeds into center of each salad. Sprinkle equally with reserved lime juice, then sprinkle generously with salt and garnish with cilantro. Serves 6.

Red Lettuce Spears with Beans and Tangerine Mayonnaise

1 head (1/2 to 3/4 lb.) red leaf lettuce

3/4 pound green beans, stem ends trimmed and strings pulled off


1/2 teaspoon olive or salad oil

1 to 2 tablespoons tangerine juice

Tangerine mayonnaise (recipe follows)

1 small red or yellow bell pepper, stemmed and seeded, cut vertically into 16 pieces

2 tangerines, each cut into 8 wedges

Cut lettuce vertically into eighths through core and leaves. Trim away most of the core, but keep leaves attached. Rinse lettuce gently; drain. Wrap in paper towels and put in a plastic bag; chill at least 30 minutes or as long as overnight.

In a 4- to 5-quart pan with about 3 inches boiling water, cook beans on high heat, uncovered, until they are barely tender when pierced, 2 to 3 minutes; drain beans. At once immerse beans in cold water until cool; drain. If made ahead, cover and chill as long as overnight. Mix beans with oil.

On each of 8 salad plates, lay a section of the lettuce and a cluster of beans. Sprinkle lettuce evenly with tangerine juice. Spoon 1/8 of the tangerine mayonnaise at the base of each cluster of beans; garnish mayonnaise with bell pepper strips. …

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