If you overindulged at Thanksgiving, you may have some anxiety at the thought that you’ll probably be overdoing it again in a few short weeks. Eating lots of rich, high-fat, and high sodium meals and desserts can leave you feeling sluggish and miserable. Why not use the stretch from Thanksgiving to Christmas to try a little “clean eating” with these delicious and healthy salads?
Spinach and Arugula Salad with Strawberry Dressing
- 2 heaping handfuls of spinach
- 2 heaping handfuls of arugula
- 1 avocado, sliced
- ½ cup sliced red onion
- ½ cup walnuts, chopped
- ¼ cup dried cranberries
- ¼ cup sliced unsalted almonds (toasted)
- ½ cup rice wine vinegar
- ½ cup granulated sugar
- ½ cup olive oil
- ¼ cup chopped Vidalia onion
- ½ teaspoon Dijon mustard
- ½ cup fresh or frozen strawberries, (tops removed for fresh, thawed and drained for frozen)
- 1 tablespoon chopped chives
- Wash greens and spin dry, then add to a large serving bowl. Top with the avocado, onions, cranberries, and nuts.
- In food processor add all dressing ingredients except oil. Blend, and then slowly incorporate oil until combined. Add salt to taste.
- Dress salad right before serving.
Black Bean Salad With Corn, Red Peppers and Cilantro-Lime Vinaigrette
- 2 15-ounce cans black beans, rinsed and drained
- 3 ears fresh cooked corn, kernels cut off the cob
- 2 red bell peppers, diced
- 2 cloves garlic, minced
- 2 tablespoons minced shallots, from one medium shallot
- 2 teaspoons salt
- ¼ teaspoon cayenne pepper
- 2 tablespoons sugar
- 9 tablespoons extra virgin olive oil, best quality such as Colavita
- 1 teaspoon lime zest (be sure to zest limes before juicing them)
- 6 tablespoons fresh lime juice
- ½ cup chopped fresh cilantro, plus more for garnish
- 2 avocados, chopped
- Combine all ingredients except for avocados in a large bowl and mix well. Serve at room temperature.
- Cover and chill for a few hours or overnight.
- Right before serving, add avocados and mix gently, being careful not to mash avocados.
- Garnish with a more chopped cilantro if desired. Serves 6-8.
Chopped Winter Fruit ‘n Spice Salad
- 1 red-apple, chopped
- 1 green apple, chopped
- 1 pear, chopped
- 1/2 pineapple, chopped
- 2 bananas, sliced
- 1 pomegranate, seeds removed and chopped
- 1 cup red or green grapes, halved, or use canned Mandarin oranges
- honey to taste
- cinnamon to taste
- nutmeg to taste
- dash of salt
- plain or vanilla lowfat yogurt
- Combine and chill well.
- Serve with plain or vanilla yogurt, if desired.
Farro and Avocado Bowl
- 1 cup farro
- 2 cups water
- 1-2 avocados
- ½ large, sweet red pepper, finely chopped
- 2/3 cup Feta cheese, crumbled
- lemon juice (1 lemon)
- salt to taste
- To cook the farro: add the water and farro to a large saucepan.
- Cook on medium heat for approximately 20 minutes, or until it reaches the desired texture.
- Use it warm or cold.
- Cut the avocados into bite-sized pieces.
- Add the avocado and chopped sweet pepper to the farro.
- Crumble the feta cheese on top.
- Before serving, squeeze the lemon juice over the farro and vegetables.
- Add salt to taste.
- Stir and serve. Serves 3-4.
All of us at Farmers’ Almanac wish you a happy and healthy holiday eating season!