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Winter salads.

Nothing beats perfectly ripe tomatoes drizzled with olive oil and balsamic vinegar, with a twist of freshly ground black pepper. But summer isn't the only time for great-tasting salads, as these three delicious winter creations prove.

Got a question or suggestion? Write to Kate at healthycook@cspinet.org.


Cauliflower & Beet Salad



4 cups small cauliflower florets
3 Tbs. extra-virgin olive oil,
  divided
1 tsp. Dijon mustard
1 Tbs. red wine vinegar
  tsp. kosher salt
8 cups mixed salad greens
1 cup diced cooked beets
  cup unsalted, roasted sunflower
  seeds

Total Time: 20 minutes

Check your supermarket's produce case for vacuum-packed
cooked beets. To turn the salad into the perfect dinner for a
chilly winter evening, just add roasted chicken or fish.

Preheat the oven to 450[degrees]F. * Toss the cauliflower florets
with 1 Tbs. of the oil on a rimmed baking sheet. Roast
until lightly browned in spots, 10-15 minutes. Remove
and allow to cool. * In a large bowl, whisk the mustard,
vinegar, and salt with the remaining 2 Tbs. of oil. * Toss
the salad greens with the dressing. Top with the beets,
cauliflower, and sunflower seeds. * Serves 4.

Per Serving (3V2 cups): Calories: 210 | Sodium: 240 mg | Total Fat: 15
g Sat Fat: 2 g | Carbs: 15 g | Protein: 6 g | Fiber: 6 g

Roasted Sweet Potato & Scallion Salad



1 lb. sweet potatoes, peeled
2 bunches scallions, white and
  pale-green parts cut into
  1/2-inch pieces
2 Tbs. canola oil, divided
1 Tbs. reduced-sodium soy
  sauce
1 Tbs. balsamic vinegar
1 tsp. brown sugar
8 cups mixed salad greens
  cup roasted and salted pumpkin
  seeds

Total Time: 25 minutes

Sweet, savory, and crunchy. Every bite contains a surprise.

Preheat the oven to 450[degrees]F. * Cut the sweet potatoes into
1/3-inch-thick sticks. On a rimmed baking sheet, toss the
sweet potatoes and scallions with 1 Tbs. of the oil. Roast
until the sweet potatoes are tender, 10-12 minutes. Remove
and allow to cool. * In a large bowl, whisk the soy
sauce, vinegar, and sugar with the remaining 1 Tbs. of oil.
* Toss the salad greens with the dressing. Top with the
sweet potatoes, scallions, and pumpkin seeds. * Serves 4.

Per Serving (3 cups): Calories: 2401 Sodium: 250 mg | Total Fat: 11 g
Sat Fat: 1 g | Carbs: 31 g | Protein: 7 g | Fiber: 8 g

Baby Kale Salad



  1 Tbs. fresh lemon juice
  2 Tbs. minced shallot
1/4 tsp. kosher salt
  2 Tbs. extra-virgin olive oil
1/2 lb. baby kale
1/4 cup shredded Parmesan
    cheese
    Freshly ground black pepper,
    to taste

Total Time: 10 minutes

This is one of the few salads you can make hours ahead or
time. It gets better as the flavors meld and the kale softens
in the dressing. And don't be stingy with the black pepper.
You'll be amazed at the extra flavor pop it delivers.

In a large bowl, whisk together the lemon juice, shallot,
salt, and oil. * Toss the kale in the dressing with the Parmesan
cheese and season with plenty of black pepper.
(If you can't find baby kale, you can use Tuscan kale. Before
tossing with the dressing, remove and discard the large, center
stems. Then, working in batches of about 8 leaves, stack the
leaves and cut them crosswise into thin strips.) * Serves 4.

Per Serving (3 cups): Calories: 110 | Sodium: 230 mg | Total Fat: 9 g
Sat Fat: 2 g | Carbs: 7 g | Protein: 4 g | Fiber: 1 g
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Article Details
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Title Annotation:THE HEALTHY COOK
Author:Sherwood, Kate
Publication:Nutrition Action Healthletter
Article Type:Recipe
Date:Jan 1, 2013
Words:576
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