Cheer, Lightly

To lighten my holiday feast, I like to put one or two condiment salads on the table. These salads are refreshing, colorful and crunchy. Served in small portions, they’re a flavorful garnish to any meal.

These can be made ahead, which is a good idea, because their flavors improve during refrigeration. Each has a delightfully sweet edge.

Mandel is author of “Celebrating the Midwestern Table” (Doubleday & Co., 1996).

Waldorf Salad With Dried Cranberries

Active Work Time: 25 minutes * Total Preparation Time: 35 minutes plus 3 hours chilling and 30 minutes standing * Vegetarian

2 large Granny Smith apples, cored and cut into 1/2-inch dice

1/2 cup diced celery

3/4 cup dried cranberries

2 tablespoons cider vinegar

2 tablespoons honey

2 tablespoons oil

1/2 teaspoons coarse salt

1/2 cup coarsely chopped walnuts

* Combine apples, celery and cranberries in 2-quart bowl.

* Combine vinegar, honey and oil in small dish. Add to apple mixture. Sprinkle with salt. Toss until well mixed. Refrigerate, covered airtight, at least 3 hours or overnight.

* Spread walnuts in single layer on baking sheet and toast at 350 degrees until fragrant, about 8 minutes. (Do not let brown or they will become bitter.)

* To serve, let apple-cranberry mixture stand 30 minutes at room temperature; toss in walnuts and adjust seasonings.

12 to 16 condiment servings. Each of 16 servings: 81 calories; 77 mg sodium; 0 cholesterol; 4 grams fat; 11 grams carbohydrates; 1 gram protein; 0.66 gram fiber.

Fennel, Red Pepper and Arugula Slaw

Active Work and Total Preparation Time: 10 minutes plus 3 hours chilling and 3 hours standing * Vegetarian

Salt

1 large fennel bulb, stems trimmed and discarded, cored and chopped into thin slices lengthwise (about 1 1/2 cups)

1/3 cup finely minced red bell pepper

1 tablespoon extra-virgin olive oil

1 teaspoon red wine vinegar

1 teaspoon balsamic vinegar

1/2 teaspoon Dijon mustard

1/4 teaspoon sugar

Freshly ground pepper

1 cup thinly sliced arugula leaves, loosely packed

* Bring medium pot of salted water to boil. Add fennel. After 5 seconds (boil does not resume) drain and place under cold water to stop cooking. Blot dry with paper towels.

* Combine fennel, bell pepper, oil, red wine vinegar, balsamic vinegar, mustard, sugar, 1/4 teaspoon salt and pepper to taste in 2-quart bowl. Toss well. Refrigerate, covered airtight, 3 hours or overnight.

* To serve, let stand 30 minutes at room temperature. Toss in arugula leaves. Taste and adjust seasonings.

8 condiment servings. Each serving: 23 calories; 91 mg sodium; 0 cholesterol; 2 grams fat; 2 grams carbohydrates; 0grams protein; 0.03 gram fiber.

Celery Root, Carrot and Pear Remoulade

Active Work and Total Preparation Time: 20 minutes plus 3 hours chilling and 30 minutes standing * Vegetarian

1 large celery root, peeled and shredded

1 large carrot, peeled and shredded

2 firm ripe pears, halved, cored and shredded

3 tablespoons lemon juice

1 cup light mayonnaise

1/3 cup thinly sliced green onion

1 tablespoon Dijon mustard

1 tablespoon minced fresh tarragon or 1 teaspoon dried

3 tablespoons minced parsley

* Toss together celery root, carrot and pears in 2-quart bowl.

* Combine lemon juice, mayonnaise, green onion, mustard and tarragon in small dish. Add to celery root mixture, tossing until well mixed. Put plastic wrap directly on salad to prevent contact with air; cover bowl airtight. Refrigerate at least 3 hours or as long as 3 days.

* To serve, let stand at room temperature 30 minutes. Toss in parsley. Taste and adjust seasonings.

12 to 16 condiment servings. Each of 16 servings: 83 calories; 130 mg sodium; 10 mg cholesterol; 6 grams fat; 7 grams carbohydrates; 1 gram protein; 0.56 gram fiber.