Looking for a vibrant, show-stopping dish to impress your guests this holiday season? This Christmas Salad is the perfect choice! With its rich layers of mashed potatoes, vegetables, and flavorful ham, crowned with tropical pineapple and colorful pomegranate seeds, this salad is a feast for both the eyes and the taste buds. Ideal for festive gatherings, it adds a splash of color and elegance to your holiday table.
The combination of creamy mayonnaise, fresh vegetables, and the unique addition of pineapple creates a delightful balance of flavors and textures. Whether you’re hosting a family dinner or contributing to a holiday potluck, this Christmas Salad is sure to become a centerpiece of your celebrations. Prepare it in advance and let the flavors meld together for a truly unforgettable dish!
Christmas Salad
20
servings30
minutes0
minutes365
kcal30
minutesA festive layered Christmas Salad featuring mashed potatoes, vegetables, ham, and pineapple, topped with pomegranate seeds for a vibrant touch. Creamy, flavorful, and perfect for the holiday season!
Ingredients
5-6 5-6 Potatoes
600 g 21 oz Mayonnaise
3 3 Red Sweet Peppers
4 4 Eggs
5-6 5-6 Carrots
1 1 Pomegranate
500 g 17.6 oz Regato Cheese
300 g 10.6 oz Smoked Ham
Salt
Pepper
50 g 1.75 oz Pistachios
1 can 1 can Pineapple Slices
How to make the Christmas Salad
- Boil the potatoes for about 20 minutes and mash them.
- Boil the eggs and grate them using the coarse side of a grater.
- Grate the carrot, and dice the peppers and ham into small cubes.
- To Assemble
- Begin assembling the festive salad in a round mold (30 cm in diameter).
- Spread the mashed potatoes evenly as the base and press lightly with a spoon. Add a pinch of salt.
- Add a layer of mayonnaise and spread it evenly.
- Next, add the grated carrots and spread them, followed by another layer of mayonnaise.
- Spread the grated eggs on top and season with salt and pepper.
- Add the diced peppers, followed by another layer of mayonnaise.
- Spread the diced ham evenly over the top.
- Add the grated cheese and spread it out. Press the layers lightly with a utensil.
- Add a final layer of mayonnaise.
- Cut the pineapple rings in half and arrange them around the edge of the salad mold.
- Add pistachios inside the pineapple ring layer, closer to the center.
- Place a smaller mold in the center of the salad and fill it with pomegranate seeds.
- Spread some grated carrot around the smaller mold’s exterior, then remove the smaller mold.
- Cover the salad with cling film and refrigerate for 2-3 hours before serving.
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Nutrition Facts
20 servings per container
- Amount Per ServingCalories370
- % Daily Value *
- Total Fat
24g
31%
- Saturated Fat 8g 38%
- Cholesterol 85mg 28%
- Sodium 370mg 16%
- Total Carbohydrate
26g
9%
- Dietary Fiber 2g 7%
- Total Sugars 9g
- Protein 14g 27%
- Calcium 10mg 0%
- Iron 11mg 60%
- Potassium 370mg 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.