holiday salad recipe

Strawberry Pretzel Salad is one of those classic side dishes that just about everyone loves.  It&#039;s the perfect combination of salty and sweet.  And it can easily be prepared the day before serving!

Strawberry Pretzel Salad

oz strawberry Jell-O

water

pineapple juice (cold)

sugar (divided)

pretzels (salted, 1¼ cup crushed)

unsalted butter

oz cream cheese (room temperature)

oz cool whip (thawed)

strawberries (fresh,

Preheat oven to 350°F.

Add the Jell-O mixture to the 2 cups of boiling water.  Stir until Jell-O is completely dissolved.  Pour in the chilled pineapple juice.  Set aside to until completely cooled.

Pulverize pretzels in a food processor or in a freezer baggie with a rolling pin.

Melt the butter in a medium-sized saucepan.  Stir in ½ cup of sugar to combine.  Stir in the pretzels and cook for a minute or so.  If the mixture is dry, add a little more butter.

Transfer the pretzel mixture to your baking dish and use the bottom of a bottle or measuring cup to press the mixture in the dish.

Bake for 15 minutes.  Remove and allow to completely cool.

Use a hand-mixer to cream (combine) the softened cream cheese with ½ cup of sugar.  Use a wooden spoon to gently fold in the Cool Whip until fully incorporated.

Once the pretzel crust is completely cooled, spread the cream cheese mixture over the top, making sure that a seal is formed along the sides of the dish.  (This is important...if a tight seal is not made, the Jell-O liquid will seep down the sides and make the crust soggy).

Add the sliced strawberries to the cooled Jell-O mixture.  Gently pour (or ladle) the Jell-O mixture over the top of the cream cheese layer.

Place in the refrigerator for at least 2 to 4 hours until the Jell-O has completely set.

This fresh and crunchy Brussels sprouts slaw with Dijon dressing, almonds, and dates is an easy, refreshing side! The perfect salad and can be made ahead.

Brussels Sprouts Slaw

Brussels sprouts

Medjool dates (pitted

almonds

Parmesan cheese

lemon juice (from about 1 medium lemon)

extra virgin olive oil

honey maple syrup

Dijon mustard

salt

black pepper

Shred the Brussels sprouts: For the quick and easiest possible shredding, cut the end of the bottom off of the Brussels sprouts, then shred them using a food processor slicing blade like one of these. Alternatively, you can carefully slice the Brussels sprouts with a mandoline, taking care to watch your fingers. If slicing by hand, I recommend holding the stem end, slicing from the top, and discarding the bottom stem. If you do not have a food processor OR a mandoline, you can use a sharp chef&#x27;s knife: remove the ends and any wilted outer leaves, then slice the sprouts into very thin ribbons.

For all methods: once the Brussels sprouts are sliced, place the shreds in a serving bowl. Toss and fluff them with a fork or your fingers.

Prepare the dressing: In a medium bowl, whisk together the lemon juice, olive oil, honey, mustard, salt, and pepper. Drizzle 2/3 of the dressing over the slaw and toss to combine. Add the dates, almonds, and Parmesan and lightly toss again. If your salad is drier than you would like, splash in additional dressing. Taste and add additional salt and pepper as desired. Serve immediately or refrigerate for up to 3 hours.

Top 2 holiday salad recipe recipes from across the web

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Strawberry Pretzel Salad

Brussels Sprouts Slaw

Top 2 holiday salad recipe recipes from across the web

The most viewed holiday salad recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Pretzel Salad

Brussels Sprouts Slaw

The most viewed holiday salad recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine