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  • Celebration Salad
  • Celebration Salad
  • Celebration Salad
  • Celebration Salad
  • Celebration Salad
  • Celebration Salad

Celebration Salad

Food | December 19, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)


This CELEBRATION SALAD ensures a joyous start to your next dinner party – you’ll be presenting a fabulous first course that rivals a fancy restaurant.

In an upscale restaurant or hotel, chilled appetizers such as salads are prepared in the cold area of the kitchen, referred to as the garde manger. The chef de garde manger is tasked with preparing items that are both appetizing and visually appealing. With just a little effort, our CELEBRATION SALAD will help you create something much the same, and we’re confident your guests will love it.

Here’s what went into making it:

ZUCCHINI – Zucchini is an essential ingredient for this salad as we use it to create the collar or cup that the assembled salad sits in. Here’s yet another chance to use a VEGETABLE MANDOLIN to cut thin strips of zucchini that remain firm as we bend them and join the strip into a circular form.

GREENS – This salad is all about offering you and your guests many layers of flavour, so using an assortment of greens works best. Look for baby spinach and arugula as well as beet greens, oak leaf, Boston or Bibb lettuce and frisée. You can also add microgreens as they’ll add even more detail to the visual attractiveness.

FRUIT – Adding paper-thin slices of fresh pear or apple will impart a welcome sweetness to this salad, and don’t be shy to also tuck in slices of mango, papaya and melon. Fingers crossed you can track down a fresh pomegranate as well – its jewel-like seeds give the salad a pop of colour and flavour.

VEGETABLES & MINT – I purposely included the thin slices of red pepper and halved yellow cherry tomatoes to give the salad some colour and I added the chopped mint to make the finished appetizer even tastier. I encourage you to add other colourful veggies into this mix – the more, the merrier!

VINAIGRETTE – Since this isn’t a toss-and-serve salad, I’m calling for a light vinaigrette that can be gently spooned onto the greens, then drizzled on the mint-dusted tomatoes and pomegranate seeds. Try to make the vinaigrette the day before, giving the shallots ample time to soften and impart their sweet flavour to the blend. Head HERE for a quick 1-minute tutorial.

A CELEBRATION SALAD is just that – a glorious mix of flavourful ingredients brought together in an attractive fashion for all to enjoy!


2 Responses to “Celebration Salad”

  1. Milena Donovan says:

    I made this salad and WOW, we had 12 people and each person got a masterpiece placed in front of them. So easy yet so impressive


Ingredients & Amounts

  • For the salad:
  • 1 zucchini
  • 2 cups of assorted greens
  • 1 pear, thinly sliced
  • ½ red bell pepper, thinly sliced
  • 1 cup of pomegranate seeds
  • 1 cup of yellow cherry tomatoes, halved
  • ½ cup fresh mint, finely chopped
  • For the vinaigrette:
  • ½ cup of walnut or vegetable oil
  • 1 shallot, finely chopped
  • 1 teaspoon of fresh thyme, finely chopped
  • juice of half a lemon
  • 1 teaspoon of Dijon mustard
  • 1 teaspoon of honey
  • kosher salt to taste


  1. Prepare the vinaigrette: place all of the ingredients for the vinaigrette with the exception of the salt into a small bowl and whisk together. Add salt to taste. Set aside.
  2. Prepare the salad: Trim off the ends on the zucchini and then by hand or using a vegetable mandolin, cut the zucchini into strips about a ¼-inch thick. Cut small slits widthwise into the zucchini strips at opposing ends (watch video as reference to this step).
  3. Lay the first strip out onto the work surface and begin laying assorted greens, sliced pear and prepared vegetables on top. Gather the zucchini up and bend to form a circle, fitting the two end slits together to form a standing cup. Stand onto a salad plate and tuck pomegranate seeds into the greens.
  4. Place cut tomatoes and additional pomegranate seeds onto the plate around the salad cup and give everything a sprinkling of chopped mint and a drizzle of vinaigrette. Add a sprinkle of kosher salt and fresh-cracked black pepper and serve immediately.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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