New takes on salads for holiday dining and entertaining

Merry Christmas to all the kids and grownups who get to be kids for the day — whether opening gifts or preparing and enjoying the delights of a buffet or dinner table.

Today’s offerings are salads designed for most any occasion — those at hand or to be planned for New Year’s celebrating. So here’s a potpourri of ideas, at least one of which, hopefully will be just what you’re looking for — and the added bonus of a great kid/adult cider treat. Enjoy.

Finger Salad

Pitted Medjool dates, halved

Walnut halves

Orange slices or wedges

Pineapple chucks or half-rings*

Large seedless grapes (green, purple, red) in small on-stem clusters

Celery sticks (cut small)

Best served with toothpicks inserted

Our illustration is a practical (and delicious) take on the compulsory potato dish. A delicious and different salad.

Potato/Veggie Salad

(For 8, enlarge as needed)

2 pounds multicolored fingerling potatoes, washed, unpeeled, cut into bite-sized pieces

2 teaspoons kosher or Himalayan salt, divided

¼ cup plain Greek yogurt

¼ cup buttermilk

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

¾ teaspoon fresh ground black pepper

½ teaspoon honey

1 garlic clove, minced

1 cup finely chopped red bell pepper

¾ cup chopped celery

½ cup finely chopped onion

½ cup finely chopped parsley leaves

¼ cup minced chives

2 tablespoons dill weed

Curried Potato Salad

2 pounds yellow or white potatoes, peeled, cut into 1-inch pieces

¾ cup plain Greek yogurt

2 teaspoons curry powder

¾ teaspoon salt or to taste

2 teaspoons capers

¾ cup mixed finely chopped red and green bell peppers

½ cup thinly sliced green onions w/tops, divided

1/3 cup thinly sliced celery

2 tablespoons chopped unsalted cashews

Place potatoes in a medium saucepan, cover with cold water, bring to a boil. Reduce heat and simmer until tender — about 10 minutes. Drain and cool.

Combine yogurt, curry, and salt and whisk to blend; stir in capers and three tablespoons of the green onions. Place cooled potatoes in a large bowl, add peppers, 3 tablespoons of the green onions, celery and yogurt mixture; toss gently to combine. Sprinkle with remaining 5 tablespoons green onions and the cashews. Cover and chill before serving.

Red Cabbage

Apple Slaw

2-3 cups cored, peeled apples, shredded or cut into sticks

3 cups finely shredded red cabbage

½ cup raisins OR finely chopped dates

½ cup green onions, sliced with tops

1/3 cup minced parsley

2 tablespoons lime juice, separated

½ cup mayonnaise

1 teaspoon cane sugar

½ teaspoon EACH ground ginger and curry powder

Salt, pepper to taste

Prepare apples, toss in a small bowl with 1 tablespoon lime juice to keep from browning. Shred cabbage, place in large salad bowl. Toss with the raisins, green onions and parsley.

Make dressing: Mix remaining tablespoon of lime juice, mayo, sugar, ginger, curry. Add apples/lime juice to cabbage, tossing to combine ingredients. Pour dressing over salad and mix well, salt and pepper to taste. Cover and chill before serving.

Our final salad is best for the dinner table — but delectable. The kids (and all the guys) love this luscious dessert-like salad.

Cranberry Waldorf Salad

(10-12 servings)

1 12-ounce package cranberries

2 cups mini-marshmallows

¾ cup cane sugar

1 cup seedless grapes (cut in half if necessary)

3 cups chopped unpeeled sweet-tart apples

½ cup EACH chopped walnuts, celery

1 cup whipping cream, whipped

Process cranberries until finely chopped; combine with marshmallows and sugar in bowl; mix well, chill covered overnight.

Add grapes, apples, walnuts and celery to cranberry mixture, tossing well. Fold in whipped cream, spoon into serving dish. Chill until serving time. Serve in a lettuce leaf cup if you wish.

Hot cider is a popular party drink, especially when children are included. This recipe is delicious and versatile (for the grown-ups).

Mulled Spiced Cider

12 cups pure, natural apple cider

¼ cup orange juice

Peel from 1 orange (pith removed) cut into strips

1 bay leaf

1 tablespoon packed brown sugar

2 cinnamon sticks

2 whole cloves

2 whole allspice berries

2 tablespoons fresh lemon juice

Pinch of salt

Mix all ingredients in large saucepan; bring to boil. Reduce heat to medium-low and simmer 30 minutes to blend. Strain into a large server or mugs. (Adults may add a jigger of rum or brandy if desired).

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com or by phone at 208-265-4688.