A festive fresh green salad that you can make three days ahead? Yes, that’s right.
I’m all for getting things done in advance to simplify putting on a big dinner. The brisket and gravy for Christmas Eve dinner is cooked to perfection and frozen, waiting for the big day to thaw then simmer away, giving off fragrant aromas. Cinnamon rolls are also a great make ahead treat. Click on this link Christmas Morning Cinnamon Rolls to see how to make them ahead to bake on Christmas morning. They will make your home smell divine
The more that can be done in advance, the more time I have to enjoy my guests. That’s why I love this salad. It’s make ahead and healthy with holiday status written all over it. My dear friend Marilyn shared this recipe with me some 25 years ago. It has stood the test of time. The bacon adds the touch that takes this green salad from everyday to special day.,
Three days before Christmas Eve this salad gets assembled. It is then refrigerated and forgotten about until it’s time to serve dinner. It makes serving a multi-coarse holiday meal easy by making it three days ahead! Right before serving toss together with dressing and this fresh green salad serves up crisp, like you just made it.
2 tablespoons olive oil
2 cloves fresh garlic. minced
1 cup cherry tomatoes, halved
1 head fresh romaine lettuce torn into bite-sized pieces
5 green onions, chopped
1/2 pound bacon, crumbled
1/3 cup parmesan cheese, grated
1/3 cup olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon oregano
salt and pepper
Begin layering with the olive oil and garlic on the bottom of the bowl, and build the salad from there. Do not mix, just leave it layered. (This year I am supplementing some fresh arugula for some of the romaine). Cover with plastic wrap and refrigerate 3 days. In a separate bowl, whisk together dressing ingredients. Cover and refrigerate until ready to serve. Toss salad and dressing together right before serving.
I hope you enjoy this as much as we do!
Here’s to wishing you a wonderful Christmas,