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Recipe Contest: Six-Ingredient Salad

Support Our SponsorsRecipe ContestSo, if you haven’t seen Monday’s post, we are giving away FIVE $100 gift certificates to Central Market–between now and Dec. 29–in search of the perfect holiday meal. Just send us your recipes each week and you’ll be entered to win. This week, we’re drooling over six-ingredient salad recipes from our readers. Next up–appetizer recipes followed by main courses, desserts, and festive cocktails. Enter to WIN now. Jump for a few of our favorites submitted by readers.

Pumpkin and Chickpea Salad
Submitted by Meredith Levin, Dallas

1 medium pumpkin (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1.5-inch pieces (cooked)
1 medium garlic clove, minced
2 tablespoons olive oil
1 15-ounce can chickpeas, drained and rinsed
1/4 of a medium red onion, diced
Tahini Dressing, to taste

Tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil
1/4 cup coarsely chopped fresh cilantro

Santa Red Beet Salad
Submitted by Michael Doherty, Dallas

• 5 small to medium red beets, tops cut off and cleaned
• Olive oil
• 2 to 3 navel oranges
• 1/2 cup toasted, walnuts, chopped
• Course salt and freshly cracked black pepper
• 1 small wedge of parmesan, for shaving/garnish (or goat cheese if preferred)

Preheat the oven to 400 degrees F.
Put a large piece of aluminum foil on a baking sheet and put the beets on it. Drizzle olive oil over them and wrap them tightly in the foil, making a packet. Cook until a knife inserted into the largest beet can easily penatrate, about 1 hour+. Cool and remove the skins.

Cut and remove peel from the oranges. Hold the peeled orange your hand and remove excess from the membrane, placing them into a bowl. Do not discard membrane. Thinly slice the beets and arrange on serving plates. Scatter the oranges and toasted walnuts over the sliced roasted beets, drizzle the plates with olive oil and squeeze a little juice from the orange membrane over the plates. Season with salt and pepper, to taste. Lastly, garnish with shaved thin slices of the parmesan (or goat cheese) and serve.

Persimmon, Pancetta, and Parmesan Salad
Submitted by Grace P0ulsen, Bourne, TX

Butter lettuce, torn into bite sized pieces
Peeled Fuyu persimmon, sliced into wedges
Toasted pine nuts
Shaved Parmesan
Diced pancetta, cooked until crispy
White balsamic vinaigrette

Toss lettuce with dressing and arrange on plates. Top with pine nuts, persimmon wedges, pancetta and curls of Parmesan.


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