New takes on salads delight for the holidays

An early "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 almost any occasion — those at hand or to be planned for New Year’s celebrations. 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) 

"Salad" ingredients are best served with toothpicks inserted for easy dining.

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 

• 1/4 cup plain Greek yogurt 

• 1/4 cup buttermilk 

• 1 tablespoon Dijon mustard 

• 1 tablespoon fresh lemon juice 

• 3/4 teaspoon fresh ground black pepper 

• 1/2 teaspoon honey 

• 1 garlic clove, minced 

• 1 cup finely chopped red bell pepper 

• 3/4 cup chopped celery 

• 1/2 cup finely chopped onion 

• 1/2 cup finely chopped parsley leaves 

• 1/4 cup minced chives 

• 2 tablespoons dill 

Curried potato salad 

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

• 3/4 cup plain Greek yogurt 

• 2 teaspoons curry powder 

• 3/4 teaspoon salt or to taste 

• 2 teaspoons capers 

• 3/4 cup mixed finely chopped red and green bell peppers 

• 1/2 cup thinly sliced green onions with tops, divided 

• 1/3 cup thinly sliced celery 

• 2 tablespoons chopped unsalted cashews 

Place potatoes in a medium saucepan, cover with cold water, and bring it 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 the remaining 5 tablespoons of 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 

• 1/2 cup raisins OR finely chopped dates 

• 1/2 cup green onions, sliced with tops 

• 1/3 cup minced parsley 

• 2 tablespoons lime juice, separated 

• 1/2 cup mayonnaise 

• 1 teaspoon cane sugar 

• 1/2 teaspoon ground ginger 

• 1/2 teaspoon curry powder

• Salt and pepper to taste 

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

Make the dressing: Mix the remaining tablespoon of lime juice, mayo, sugar, ginger, and 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 

• 3/4 cup cane sugar 

• 1 cup seedless grapes (cut in half if necessary) 

• 3 cups chopped unpeeled sweet-tart apples 

• 1/2 cup EACH chopped walnuts, celery 

• 1 cup whipping cream, whipped 

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

Add grapes, apples, walnuts and celery to the cranberry mixture, tossing well. Fold in whipped cream and spoon into serving dish. Chill till 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 

• 1/4 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)!

Editor's note: For many years, Valle Novak wrote gardening and cooking columns for the Daily Bee. "Weekend Gardener" and "Country Chef" became renowned for their humor, information, and common-sense advice on how to do everything from planting to cooking. She left behind many columns such as this one to delight her many fans. 

    Want a tasty sidedish perfect for holiday meals? Look no further than this red cabbage apple slaw that is sure to delight everyone at the table.
  

    This luscious dessert-like salad Cranberry Waldorf Salad is perfect for the dinner table, especially during the holiday season.
  

    Hot cider is a popular party drink, especially when children are included. This mulled spiced cider recipe is versatile, able to be adjusted for children and adults alike.
  

    Valle Novak