Over indulging in holiday foods begins in October with Halloween candy. I move through Thanksgiving and Christmas without missing a beat. The cakes, candies and desserts have my full attention and the idea that only one trip to the holiday buffet table is adequate is blasphemous. By the end of December there is only one way to describe how I am feeling GROSS!
My return to normal usually starts with craving lighter and healthier foods. This means an increase in veggies and fruits. Suddenly as if seeing the light, I find the idea of leaving the table not stuffed to the gills a pleasant feeling.
This winter salad is everything that you imagine….It is healthy, delicious and filling. The salad can be eaten as a side to soup or sandwich or as the main entree. Either way you will not be disappointed.
Happy New Year!
Winter Salad with Lemon Yogurt Dressing
Serves 4 Main Course/Serves 8 Side Dish
Recipe from Epicurious
1 cup whole milk plain yogurt
1/3 cup chopped fresh Italian parsley
1/4 cup avocado oil or canola oil
1/4 cup fresh lemon juice
1 garlic clove, pressed
Fine sea salt
8 cups coarsely chopped, romaine lettuce (about 8 large leaves)
1-1/2 cups, 1/2-inch cubed peeled jicama
2 small carrots thinly sliced into rounds
1 avocado, pitted, peeled and sliced
1 cup sliced celery
1 cup 1/2-inch cubes kohlrabi or peeled broccoli stems
3/4 cup canned chickpeas, drained
3/4 cup halved pitted Kalamata olives
1/2 cup thinly sliced radishes
1/2 cup roasted sunflower seeds
Whisk first 5 ingredients into a small bowl. Season dressing with fine sea salt and freshly ground black pepper.
Toss lettuce and next 8 ingredients in large bowl. Add dressing and toss to coat. Divide salad among plates; sprinkle with sunflower seeds.