For the Love of Christmas (14 page)

Spicy Blackened Shrimp with Cranberry-Orange Salsa

Serves 8

T
his is a great holiday salad because it's light, refreshing, and easy. You can add some dried cranberries just before serving for extra tang and a pop of color.

For the Vinaigrette:

4 tablespoons apple cider vinegar

1 cup olive oil

2 tablespoons honey

4 teaspoons Dijon mustard

1 teaspoon salt

1 teaspoon black pepper

For the Salad:

16 cups mixed bagged salad greens

4 ripe pears, sliced into thin, lengthwise trips

1 cup chopped pecans

8 ounces light feta cheese, crumbled

In a medium bowl, whisk the vinegar, olive oil, honey, mustard, salt, and pepper.

In a large bowl, toss the salad greens, pear slices, pecans, and feta cheese together.

Add the vinaigrette, to taste, and serve immediately.

Ivy Larson, recipe developer and coauthor,
The Gold Coast Cure,
www.thegoldcoastcure.com

Mixed Greens Salad

Serves 8

T
his is a great holiday salad because it's light, refreshing, and easy. You can add some dried cranberries just before serving for extra tang and a pop of color.

For the Vinaigrette:

4 tablespoons apple cider vinegar

1 cup olive oil

2 tablespoons honey

4 teaspoons Dijon mustard

1 teaspoon salt

1 teaspoon black pepper

For the Salad:

16 cups mixed bagged salad greens

4 ripe pears, sliced into thin, lengthwise trips

1 cup chopped pecans

8 ounces light feta cheese, crumbled

In a medium bowl, whisk the vinegar, olive oil, honey, mustard, salt, and pepper.

In a large bowl, toss the salad greens, pear slices, pecans, and feta cheese together.

Add the vinaigrette, to taste, and serve immediately.

Ivy Larson, recipe developer and coauthor,
The Gold Coast Cure,
www.thegoldcoastcure.com

Goat Cheese and Pistachio Nut Crostini

Serves 8-10

T
his is a great holiday salad because it's light, refreshing, and easy. You can add some dried cranberries just before serving for extra tang and a pop of color.

1/2 cup salted pistachios

4 ounces goat cheese

1/4 cup chopped parsley

5 tablespoons extra virgin olive oil, divided

1 teaspoon raw honey

1 tablespoon lemon juice

3 tablespoons grated Parmesan

Salt, to taste

8 pieces sprouted whole grain bread (such as Ezekiel 4:9 brand), crust removed, bread slices cut in half diagonally

Preheat oven to 400 degrees F.

Using a mini Cuisinart, process pistachios into fine crumbs.

Add the goat cheese, parsley, 3 tablespoons of extra virgin olive oil, raw honey, lemon juice, and Parmesan to the pistachio crumbs. Process ingredients until thoroughly blended. Season to taste with salt. Set mixture aside.

Arrange the sixteen bread triangles on a cookie sheet. Brush bread with the remaining 2 tablespoons of extra virgin olive oil. In the preheated oven, toast the bread triangles for 10 minutes.

Remove from oven. Spread toast with the pistachio cheese mixture, return to oven, and bake for an additional 3 minutes. Remove from oven and serve warm or at room temperature.

Ivy Larson, recipe developer and coauthor,
The Gold Coast Cure,
www.thegoldcoastcure.com