I actually made a salad bite dish similar to this a couple of years ago.  Ben didn’t like them. He hated the texture of the rice paper.  But, if you like spring rolls you will love these Elegant Rolled Salad Bites with a Toasted Pecan Vinaigrette! This time of year I tend to feel a lot of self generated pressure.  I have to remind myself that each holiday is just a day.  We will wake up and it will begin then we will get through it and it will end.   It will be good if we let it be. Or we can talk ourselves into making it bad. But, no matter what it will come and go. I’m thinking about taking down my Christmas tree before Christmas.  It’s dead, and I’m sick of cleaning up after it!

I saw a small fake tree at Target yesterday for $13.50.  I’m thinking of buying it.That way we can have that tree decorating experience twice in one year only the second time won’t be as messy!
As soon as I finished that last sentence I slapped my laptop shut, drove to the store, and bought that tiny fake tree! I feel so much better now!  I don’t think I will get another real tree until Will is at least 10! It seems like whenever I eat a salad that’s loaded with things like meat, cheese, nuts, and dried fruit all the good things fall to the bottom of the bowl. After devouring all the dressing coated greens your left with those little things swimming around in whatever is left of the dressing.

So the idea here with these salad bites is that you get an element of each part of your salad in each bite. On top of that they’re pretty and unique.

I haven’t made, or eaten, a nut vinaigrette before. it was unexpectedly good.  It made the vinaigrette rich like when you add cheese. This salad would be a great dinner starter or an appetizer at your next holiday party!

Print

Elegant Rolled Salad Bites

Ingredients

• 6 sheets of rice paper
• 1 container 5 oz mixed greens (power greens)
• 6 thin slices of prosciutto
• ½ lb. ~24 pencil sized spears asparagus
• Cooking spray
• Kosher salt and black pepper
• ¼ cup crumbled blue cheese
• ¼ cup dried cranberries

Instructions

1. Preheat your oven to 450°F. Line a cookie sheet with parchment paper.
2. Arrange (rinsed and trimmed) asparagus on cookie sheet.
3. Coat asparagus with a light layer of cooking spray.
4. Sprinkle with salt and pepper.
5. Roast for 10 minutes.
6. Remove from oven and set aside.
7. Prepare a large bowl of warm water to wet the rice paper.
8. Lay a large sheet of parchment paper down for your working surface.
9. To assemble the salad rolls place a sheet of the rice paper in the bowl of warm water for ~30 seconds.
10. When the rice paper is soft lay it out flat on the parchment paper.
11. Top the rice paper (leaving a bare edge for sealing) with a slice of prosciutto, a generous handful of greens, 4 (or so) asparagus spears, 1/6th of the blue cheese, and 1/6th of the cranberries.
12. Roll up the ingredients in the rice paper gently yet securely.
13. Set roll aside and repeat with the other 5 pieces of rice paper.
14. When you have completed the six rolls find a sharp knife for slicing them.
15. Cut off the ends of each roll (discard or eat).
16. Slice each roll into 5 or 6 pieces (one serving). Arrange on small salad plates.
17. Drizzle with walnut dressing and EAT!!!

Print

Toasted Pecan Vinaigrette

Ingredients

• ½ cup chopped pecans toasted
• ¼ cup champagne vinegar
• ½ cup of your favorite light oil I used vegetable oil
• 1 Tbsp. champagne mustard
• Kosher salt and black pepper to taste

Instructions

1. Toss all ingredients into a blender. Pulse and blend until nuts are pulverized and the oil, vinegar, and mustard are emulsified.
2. Drizzle sparingly over salad bites. EAT!!!
3. Note: Would be good to use in place of any salad dressing.