Christmas Slaw

I know what you're thinking. Cole slaw for Christmas? First of all, it's a little fancier than regular ol' cole slaw (not that I have anything against cole slaw - love the stuff!). Also, this slaw is gorgeous, delicious, and its brightness compliments all of those rich, meaty, cheesy, creamy holiday dishes typical of Christmas dinner. There, I've made my case.

This gorgeous Christmas Slaw is so bright and fresh and looks totally fab on any Christmas buffet table.

Just look at this beautiful dish. It's so pretty and festive. I've served this slaw at Thanksgiving, Christmas, Easter, barbecues... you name it. I most often include it on my Christmas menu, which is why I've named it Christmas Slaw. Also, this side dish is super easy.

This delcious Christmas Slaw is full of festive colors.

This easy Christmas Slaw is crunchy and sweet and savory and nutty and oh so fresh. The toasted pecans, crumbled Gorgonzola, dried cranberries, and fresh green apple hit just the right note. And the colors are simply gorgeous - just perfect for your Christmas buffet table.

I prefer Brianna's poppy seed dressing for this Christmas Slaw.

Here's how easy it is. Throw all the goodies into a large bowl, take a few turns over the top with your pepper mill, drizzle in the dressing, and toss together. That's it!




I like to set it in the fridge for a couple of hours for the flavors to meld before I serve it.

P.S. People will ask you for the recipe.

Christmas Slaw

INGREDIENTS
1 cup pecans
1/2 large head of red cabbage, chopped relatively thin
1/3 cup sliced green onions
1/2 cup crumbled gorgonzola
1/2 cup dried cranberries
1/2 large green apple, chopped small
1/2 to 1 cup poppy seed dressing (I like Brianna's)
fresh ground pepper

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Place pecans on a baking sheet and bake for 7 minutes to toast. Cool and roughly chop.
3. Throw all your veggies and fixings into a large bowl.
4. Grind a little pepper over the top and then pour in 1/2 cup of dressing and toss.
5. Taste and add in more dressing until all of the goodies are well coated and you can taste the dressing in every bite.
6. Cover with plastic wrap and refrigerate a couple of hours for flavors to meld.

* This recipe is easily doubled for a big crowd.

Fresh Peach, Walnut, and Poppy Seed Green Salad

Move over peach pie. This Fresh Peach, Walnut, and Poppy Seed Green Salad showcases summer fresh peaches like no other dish.

If you're heading to a barbecue over the Labor Day weekend, bring along this fresh green salad loaded with ripe fragrant peaches. I love it alongside anything grilled - chicken, steak, even burgers.

Bright and fragrant peaches totally make this Fresh Peach, Walnut, and Poppy Seed Green Salad.

I didn't want to let peach season pass me by before I got to enjoy this lovely salad - and I'm not much into green salads, let me tell you. I'm more of a slaw or marinated veggies kinda gal, but this is one of my favs. It is so fresh and fabulous. And it's pretty too.




Gorgeous green romaine, spinach, and sliced green onions form the perfect bed for bright and beautiful sliced peaches and toasted walnuts. All is tossed with perfectly sweet and tangy poppy seed dressing. So yum!

A drizzle of sweet and tangy poppy seed dressing is just lovely over this Fresh Peach, Walnut, and Poppy Seed Green Salad.

Fresh Peach, Walnut, and Poppy Seed Green Salad

INGREDIENTS
1/2 cup walnuts
1/2 a head of romaine lettuce, washed, dried, and torn
2 large handfuls of spinach, torn
3 to 4 peaches (ripe, but firm), sliced
3 green onions, sliced
about 1/3 cup of poppy seed dressing, maybe more (I love Brianna's)

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Add walnuts to a baking sheet and bake for about 7 minutes until you can smell the walnuts toasting. Watch them carefully so they don't burn. Cool walnuts and then roughly chop.
3. In a large bowl, lay down the romaine and spinach. Sprinkle on peaches and then the green onions and walnuts.
4. Drizzle on the the dressing and toss gently just before serving.