Best 14 Champagne Salad Recipes

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Indulge in a symphony of flavors with Champagne Salad, a culinary masterpiece that elevates your taste buds to new heights. This tantalizing dish combines the effervescence of Champagne with the sweetness of grapes and the crunch of nuts, creating a delightful harmony of textures and flavors. With variations ranging from a classic fruit salad to a savory main course, this versatile dish caters to diverse preferences. Discover the secrets behind crafting the perfect Champagne Salad, from selecting the finest ingredients to assembling a visually stunning presentation. Embark on a culinary journey that promises to impress your guests and leave them craving for more.

Here are our top 14 tried and tested recipes!

PEAR AND POMEGRANATE SALAD WITH GORGONZOLA AND CHAMPAGNE VINAIGRETTE



Pear and Pomegranate Salad with Gorgonzola and Champagne Vinaigrette image

Provided by Guy Fieri

Categories     appetizer

Time 5m

Yield 6 servings

Number Of Ingredients 13

8 cups baby spinach or romaine lettuce
1 ripe pear, cut in half
1/3 cup pomegranate seeds
2 ounces Gorgonzola
Champagne Vinaigrette, recipe follows
Fresh cracked pepper
1 tablespoon honey
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon freshly cracked black pepper
2 tablespoons olive oil

Steps:

  • In a decorative bowl or platter, add the spinach or romaine. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the Gorgonzola onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. Serve immediately.
  • In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.

FIVE BEAN SALAD WITH CHAMPAGNE VINAIGRETTE



Five Bean Salad with Champagne Vinaigrette image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 28m

Yield 6 to 8 servings

Number Of Ingredients 22

Water, as needed
Kosher salt
3/4 pound green beans, trimmed and halved
3/4 pound yellow wax beans, trimmed and halved
1 (14-ounce) can dark red kidney beans, drained and rinsed
1 (14-ounce) can black-eyed peas, drained and rinsed
1 (14-ounce) can garbanzo beans, drained and rinsed
1 bunch scallions, thinly sliced
1 bell pepper, diced
2 tablespoons chopped fresh Italian parsley leaves
2 tablespoons chopped fresh marjoram or oregano leaves, optional
Champagne Vinaigrette, recipe follows
Freshly cracked black pepper
1 clove garlic, minced
2 tablespoons Dijon mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
2 to 3 dashes hot sauce
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/2 cup extra-virgin olive oil

Steps:

  • Bring a large pot of water to a boil over medium heat. Sprinkle with a generous pinch of salt and add in the fresh green beans. Cook until the beans are just tender, about 8 minutes. Drain and shock the beans in ice water to halt the cooking process. Strain the beans once more and set them aside.
  • Put the fresh and canned beans, scallions, bell pepper, Italian parsley, marjoram, if using, and Champagne Vinaigrette into a large serving bowl, and toss everything together to combine. Season the salad, to taste, with salt and black pepper. Serve and enjoy.
  • Mix together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt and black pepper in a large bowl. Whisk in the olive oil in a slow continuous stream until the dressing has emulsified. Alternatively, you can add the ingredients to food processor or blender and puree until smooth.

PEAR, TOASTED WALNUT AND MIXED GREEN SALAD WITH CHAMPAGNE-CRANBERRY VINAIGRETTE



Pear, Toasted Walnut and Mixed Green Salad with Champagne-Cranberry Vinaigrette image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 16m

Yield 4 servings

Number Of Ingredients 10

1/2 cup halved walnuts
1/2 cup Champagne
1/2 cup canned jellied cranberry sauce
1/4 cup minced shallots
1 teaspoon Dijon mustard
2 tablespoons olive oil
Salt and ground black pepper
6 cups mixed lettuce greens
2 pears, cored and diced
1/2 cup dried cranberries

Steps:

  • Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes).
  • In a small saucepan, combine Champagne, cranberry sauce, shallots, Dijon mustard and oil. Whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes). Remove from heat and season to taste with salt and black pepper.
  • Place greens in a large bowl. Top with pears, toasted walnuts and dried cranberries. Drizzle over cranberry vinaigrette just before serving.

TOMATO-AND-CUCUMBER SALAD WITH TARRAGON-AND-CHAMPAGNE VINAIGRETTE



Tomato-and-Cucumber Salad With Tarragon-And-Champagne Vinaigrette image

Provided by Molly O'Neill

Categories     salads and dressings, appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 12

6 tablespoons extra-virgin olive oil
2 tablespoons Champagne vinegar
1 tablespoon minced shallot
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pints (about 1 1/2 pounds) red or yellow cherry tomatoes, halved
6 small kirby cucumbers, peeled, halved and thinly sliced
1/2 small red onion, very thinly sliced
1/2 cup chives, cut into 1-inch lengths
2 tablespoons minced tarragon leaves
1 tablespoon chopped mint leaves
6-8 outer leaves from a head of green lettuce

Steps:

  • In a large bowl, whisk together the olive oil, vinegar, shallot, salt and pepper. Add the tomatoes, cucumbers, onion and chives and toss to coat. Add the tarragon and mint and toss again. Line a serving bowl with the lettuce leaves and transfer the salad to it. Serve immediately.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 401 milligrams, Sugar 9 grams

ENDIVE, MâCHE, AND RADISH SALAD WITH CHAMPAGNE VINAIGRETTE



Endive, Mâche, and Radish Salad with Champagne Vinaigrette image

Categories     Salad     Champagne     Leafy Green     Side     No-Cook     Vegetarian     Quick & Easy     Radish     Raw     Endive     Shallot     Gourmet     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

For dressing
2 tablespoons Champagne vinegar
1 tablespoon finely chopped shallot
1/4 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup extra-virgin olive oil
1 tablespoon finely chopped fresh chives
For salad
1 1/2 pound Belgian endive (6 heads), cut crosswise into 1-inch pieces
8 ounces mâche (lamb's lettuce), trimmed (8 cups)
1 bunch radishes (1/2 lb), halved lengthwise, then thinly sliced crosswise

Steps:

  • Make dressing:
  • Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified, then whisk in chives.
  • Make salad:
  • Toss together endive, mâche, and radishes in a large bowl, then drizzle with dressing and toss gently to coat. Serve immediately.

SPINACH SALAD WITH STRAWBERRY CHAMPAGNE VINAIGRETTE



Spinach Salad with Strawberry Champagne Vinaigrette image

Categories     Fruit     Leafy Green     Side     Low Carb     Low Fat     Quick & Easy     Low Cal     Vinegar     Goat Cheese     Strawberry     Apple     Spinach     Sparkling Wine     Spring     Summer     Healthy     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

For marinated apples
1 cup sliced apple (1 small apple)
1/2 cup Apple Cider Vinaigrette
For strawberry Champagne vinaigrette
1/2 cup sliced hulled strawberries
2 tablespoons Champagne vinegar
1 tablespoon sugar
Pinch salt
For serving
4 cups organic spinach leaves (4 ounces)
4 tablespoons crumbled plain goat cheese (2 ounces)
4 tablespoons dried cranberries
4 teaspoons chopped toasted walnuts

Steps:

  • Make marinated apples:
  • In small bowl, combine apple slices and apple cider vinaigrette. Cover and marinate in refrigerator for at least 2 and up to 6 hours.
  • Make strawberry Champagne vinaigrette:
  • In blender, purée all ingredients until smooth.
  • To serve:
  • In medium bowl, toss together spinach and strawberry Champagne vinaigrette. Mound 1 cup dressed spinach on each plate. With fork or slotted spoon, lift apples from marinade and scatter 1/4 cup over each salad. Top each salad with 1 tablespoon cheese, 1 tablespoon dried cranberries, and 1 teaspoon walnuts.

POACHED PEAR SALAD WITH BLUE CHEESE AND CHAMPAGNE VINAIGRETTE



Poached Pear Salad With Blue Cheese and Champagne Vinaigrette image

This is a nice salad dish for the holiday season or special dinner. Much of this can be made ahead...a real time-saver! They suggest saving the poaching liquid for a spiced-wine spritzer or served warm as mulled wine. I tried the wine spritzer and it was very refreshing. From Bon Appetit December, 2009.

Provided by Scoutie

Categories     Salad Dressings

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

1 (750 ml) bottle dry red wine
1 cup orange juice
1 cup sugar
2 tablespoons crystallized ginger, chopped
1 cinnamon stick, broken in half
4 bosc pears, firm, peeled, halved lengthwise, cored
1/4 cup shallot, minced (about 1 large)
3 tablespoons champagne vinegar or 3 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
1/2 cup olive oil, extra-virgin
12 cups mixed baby greens (from two 5-ounce packages)
1 cup walnut pieces, toasted
1 cup blue cheese, crumbled (about 5 ounces)

Steps:

  • PEARS:.
  • Bring first 5 ingredients to boil in large wide saucepan over medium-high heat, stirring until sugar dissolves.
  • Add pear halves, cut side down. Return syrup to boil.
  • Reduce heat to medium-low; simmer uncovered until pears are tender, 20 to 25 minutes. Cool completely.
  • DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Drain pears.
  • Leaving top 1 inch intact (at narrow end), cut each pear half lengthwise into thin slices.
  • Gently press on pear halves to fan slightly.
  • VINAIGRETTE AND SALAD:.
  • Whisk shallot, vinegar, and mustard in small bowl to blend.
  • Gradually whisk in 1/2 cup oil.
  • Season vinaigrette to taste with salt and pepper.
  • DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
  • Place greens in large bowl. Toss with enough vinaigrette to coat.
  • Mound greens on plates.
  • Arrange 1 pear half atop greens on each plate.
  • Sprinkle with walnuts and cheese.
  • Drizzle with more vinaigrette, if desired, and serve.

ESCAROLE SALAD WITH CHAMPAGNE VINAIGRETTE



Escarole Salad With Champagne Vinaigrette image

Make and share this Escarole Salad With Champagne Vinaigrette recipe from Food.com.

Provided by Abbs lt3

Categories     Greens

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup pecan halves
1/4 cup olive oil
1 1/4 tablespoons champagne vinegar
1 tablespoon Dijon mustard
2 tablespoons shallots, finely minced
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 head escarole, clean, dried, and torn into pieces

Steps:

  • Preheat oven to 325ºF. Line a baking sheet with foil. Spread pecans evenly over baking sheet in a single layer. Toast until pecans become fragrant, 5-7 minute Do not let burn. Remove from baking sheet and chop nuts in 1/2. Set aside.
  • In small container with lid, combine vinegar, oil, mustard, shallots, salt, and pepper. Secure and shake until emulsified and well blended.
  • Add escarole to large salad bowl. Drizzle dressing to toss. Sprinkle pecans over salad.

CHAMPAGNE GRAPE AND SHRIMP SALAD SANDWICHES



Champagne Grape and Shrimp Salad Sandwiches image

Shrimp and grapes may sound odd, but this shrimp salad sandwich is a winner. Champagne grapes are a must, there is no substitution for their burst in your mouth sweetness. This recipe came from an elderly gentleman I stood next to at the seafood counter in the grocery store. He insisted that since I was buying shrimp I had to get some champagne grapes and make this! It started out as just a simple trio of shrimp, mayo, and champagne grapes, but over the years I've added the rolls, lemon juice and chives. This works great as an appetizer if you just make the salad, then offer some toasted bruschetta (drizzled with olive oil and lemon juice) along with it! You don't have to measure the amounts, really. I always just grab a bunch of champagne grapes, a pound or two of shrimp, and add everything else to taste. You can make this a little ahead, but I don't recommend keeping it in the fridge for more than a day. And certainly toast the rolls or bruschetta at the last minute, since it's best when the bread is warm.

Provided by RZ1234

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb baby shrimp (the smallest you can find!)
1/4 lb champagne grapes (do not substitute)
2 tablespoons chives (chopped)
3 lemons
1/2 cup mayonnaise (Best Foods or Hellman's)
extra virgin olive oil
dutch crunch roll

Steps:

  • Preheat oven to 300°F.
  • Rinse and drain the shrimp and grapes.
  • In a bowl, combine mayonnaise and juice of 2 lemons.
  • Add shrimp, grapes, chives.
  • Combine and let flavors combine while you prepare the rolls.
  • Open all the rolls and drizzle inside olive oil and remaining lemon.
  • Put rolls in oven to toast (inside surface facing down).
  • When rolls are golden, remove from oven.
  • Place bottom of rolls on plates, top generously with shrimp mixture.
  • Place top of rolls off center so shrimp salad is visible.
  • Garnish with some chives and a lemon slice if desired.

CHAMPAGNE SALAD



Champagne Salad image

This great frozen dessert will hold in the freezer for weeks. Everyone will love it! A nice substitute for ice cream.

Provided by MIZCHEL

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes

Time 4h15m

Yield 9

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (15 ounce) can crushed pineapple, drained
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) package frozen strawberries, thawed
3 bananas, diced
¾ cup chopped walnuts

Steps:

  • In a large bowl, cream together the cream cheese and sugar. Fold in the pineapple, whipped topping and strawberries and mix well. Stir in bananas and walnuts.
  • Freeze for 4 to 6 hours or overnight. Remove from freezer 1 to 2 hours before serving. Enjoy!

Nutrition Facts : Calories 468.8 calories, Carbohydrate 54.8 g, Cholesterol 27.4 mg, Fat 27.8 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 17 g, Sodium 87.8 mg, Sugar 47 g

STRAWBERRY-SPINACH SALAD WITH CHAMPAGNE-PEAR VINAIGRETTE AND WALNUT-CRUSTED CHEVRE RECIPE - (4.5/5)



Strawberry-Spinach Salad with Champagne-Pear Vinaigrette and Walnut-Crusted Chevre Recipe - (4.5/5) image

Provided by Chez_Alexander

Number Of Ingredients 6

1 oz walnuts, finely chopped
4 oz honey chevre cheese (available at Trader Joe's)
1/3 cup Champagne-Pear Vinaigrette (available at Trader Joe's)
1 package baby spinach
1/2 small red onion, sliced into very thin half-rings
1 cup strawberries, hulled and sliced

Steps:

  • 1. Place walnuts in a shallow dish. Divide chevre into 12 equal portions, rolling to form 12 balls. Roll each ball in the walnuts until well-coated. Set walnut-crusted chevre balls aside. 2. Combine spinach, red onion, and vinaigrette in a large mixing bow; toss gently to coat evenly. Divide spinach mixture evenly among 4 salad plates or shallow bowls. 3. Top each serving with 1/4 cup strawberries and 3 chevre balls. Serve immediately. Makes 4 servings. Each serving = 4 Weight Watchers points.

CHAMPAGNE SALAD



Champagne Salad image

Make and share this Champagne Salad recipe from Food.com.

Provided by LikeItLoveIt

Categories     Pineapple

Time 10m

Yield 7 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (15 ounce) can crushed pineapple, drained
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) package frozen strawberries, thawed
3 bananas, diced
3/4 cup chopped walnuts

Steps:

  • In a large bowl, cream together the cream cheese and sugar.
  • Fold in the pineapple, whipped topping and strawberries and mix well.
  • Stir in bananas and walnuts.
  • 2 Freeze for 4 to 6 hours or overnight.
  • Remove from freezer 1 to 2 hours before serving.
  • Enjoy!

CHAMPAGNE SALAD



Champagne Salad image

This should be called Wedding Salad instead of Champagne Salad. My sister-in-law's mother made it for Sunday brunch after their wedding, and my Mother made it for a similar brunch after my sister's wedding as well as my daughter's. It's wonderfully easy to make and can be made in individual cups that can be taken out of the freezer as you need them.

Provided by Grandma K

Categories     Breakfast

Time 8h15m

Yield 16-20 serving(s)

Number Of Ingredients 6

8 ounces cream cheese
3/4 cup sugar
12 ounces frozen strawberries, thawed
1 (20 ounce) can crushed pineapple, drained
2 bananas, diced
9 ounces Cool Whip, thawed

Steps:

  • Cream sugar and cream cheese together; add strawberries, pineapple and bananas. Fold in cool whip. Place in 9X13 pan, freeze 8 hours or overnight. Thaw 1/2 hour before serving.
  • Note: Instead of freezing in a pan you can also use individual size serving cups. This works well if you are increasing the recipe for a large gathering.

CHAMPAGNE SALAD



Champagne Salad image

This salad is so refreshing and a big hit at functions. With this salad you can use fresh or frozen fruit, I prefer fresh but use frozen when out of season. Just about any of your favorite fruit will work fine. This is a recipe that you can let your imagination run wild.

Provided by JoAnn Wilson

Categories     Other Salads

Time 8h15m

Number Of Ingredients 7

8 oz cream cheese
3/4 c sugar
8 oz fresh or frozen fruit (berries)
1 lrg can(s) crushed pineapple, drained
2 bananas, diced
1 c walnuts, chopped
8 oz cool whip, whipped topping

Steps:

  • 1. Cream together cream cheese and sugar.
  • 2. Add pineapple, bananas, walnuts and cool whip.
  • 3. Fold in berries.
  • 4. Pour into mold of choice on cookie sheet. Place in freezer for at least 8 hours. Thaw for 30 minutes before serving.
  • 5. ENJOY!

Tips:

  • Use a good quality Champagne: The better the Champagne, the better the salad will be. Look for a Champagne that is brut or extra brut, as these are the driest styles and will not overpower the other flavors in the salad.
  • Chill the Champagne well before using: This will help to keep the salad cold and refreshing.
  • Use fresh, seasonal ingredients: This will ensure that your salad is at its best.
  • Don't overdress the salad: A light vinaigrette is all that is needed to dress this salad. Too much dressing will overpower the other flavors.
  • Serve the salad immediately: This salad is best enjoyed fresh. The greens will start to wilt if you let it sit for too long.

Conclusion:

Champagne salad is a light and refreshing salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste. Whether you like it simple or with a variety of toppings, this salad is sure to please. So next time you are looking for a special salad to serve, give Champagne salad a try. You won't be disappointed.

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