Winter Salad with Fennel and Citrus

Winter greens topped with citrus and fennel makes a delicious salad for a healthier holiday .
WInter Salad with Fennel and CitrusIt’s been called the most wonderful time of the year. But holiday stress is not uncommon. But do you feel anxious because you’ve battled all year long to reach health and fitness goals,  and now you’re  bombared with Pinteresty images of foods loaded with sugar and saturated fat?  Reality check. While  indulging on a few treats this season is perfectly normal and A-okay in my book, your primary intake should still consist of  fruits, vegetables, whole grains, lean protein sources, nuts and seeds, and low fat dairy. Here’s my attempt to compete with sugar plums and gingerbread. Winter Salad with Fennel and Citrus

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Winter Salad with Fennel and Citrus

winter salad with fennel and citrus.

A delicious salad with fennel and citrus.

  • Author: Diane Boyd
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
Scale

Ingredients

  • 1/2 head curly endive, leaves separated
  • 1/2 head red leaf lettuce
  • 1 small head radicchio, chopped
  • 1 fennel bulb, cored and thinnly sliced
  • 1 small shallot, thinnly sliced
  • 2 organges, peeled and sectioned
  • 1/2 cup pomegranate arils
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon Dijon mustard
  • 2 tablespoons Canola oil

Instructions

Tear endive and red leaf lettuce into bite sized pieces and place in large salad bowl. Top with chopped radicchio, sliced fennel, sliced shallot, organge sections. In a small bowl, whisk together salt , lemon juice, vinegar, honey, mustard and canola oil. Pour over salad and gently toss. Sprinkle with pomegranaten arils and enjoy.

Nutrition

  • Calories: 125 kcal
  • Sugar: 8g
  • Sodium: 345 mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 14 g
  • Fiber: 4g
  • Protein: 2 g
  • Cholesterol: 0

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Cranberry n’ Custard Minis

Fresh cranberries and  raspberry liqueur come together for a delicious syrup that tops a light  custard. Perfect for Friendsgiving,  serve in mini dessert cups to give everyone a taste,  elevate the party mood,  promote togetherness, and make a  healthier holiday.Cranberry N' Custard MinisDisclosure: I received fresh cranberries from the Cranberry Institute. I was not expected to write this post. I was not compensated for my time. Opinions are my own. 

Nothing raises the bar on staying fit and comitted to your health goals like the holidays.  Stay calm and  motivated  by remembering my  simple mantra:

Eat what you love, but pay attention to portion sizes.

Restricting delicious holiday foods is no fun, and for some people, it creates negative feelings that  can lead to  binge eating. Eating mindfully and enjoying some of your favorite foods is a healthier option. But let’s face it, keeping portions under control is easier said than done. This time of year, I especially like to use the ‘small plate’ style of dining. If hosing a Friendsgiving event, suggest your guests bring foods that make it easy to share with the entire gang.   By encouraging everyone to get a taste of all  Friendsgivings culinary creations,  you  elevate the party mood, and guarantee  portions served start small.

IMHO nothing says Happy Friendsgiving better than fresh cranberries. Right now I want to give a HUGE shout out to the Cranberry Institute for sending me these beauties! This seasonal berry enhances the taste of a wide range of foods, is nutritious and adds a festive flair! 

That said, here’s how I put them to good use in my ‘small plates” Friendsgiving culinary creation.Cranberry N' Custard MinisThis Cranberry N’Custard mini dessert is made in  under 30 minutes, and can be done ahead of time. Cranberries and Chambord make a spectacular syrup that tops a light custard. Finished with a dollop of whipped cream,  these minis brighten your serving table, and delight  guests with seasonal taste all under 175 calories each.

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Cranberry N’Custard Minis

Cranberry and Custard Minis are a light dessert that's easy to make.
  • Author: Diane Boyd
  • Yield: 12 1x
Scale

Ingredients

  • 1 1/2 cup fresh cranberries
  • 1/2 cup Chambord
  • 1 cup sugar, divided
  • 3 tablespoons water
  • 1 egg
  • 2 tablespoons cornstarch
  • 112 ounce can skim evaporated milk
  • 1 tablespoon butter
  • 2 teaspoons vanilla
  • 1 cup nonfat vanilla yogurt
  • 1/4 cup whipped cream

Instructions

To make the cranberry syrup: combine fresh cranberries, Chambord, 1/2 cup sugar and water in a small saucepan. Place over medium heat and bring to a boil. Reduce heat and simmer, crushing cranberries with a wooden spoon against sides of pan, until all have burst and syrup thickens.

to make custard

In a medium saucepan, combine the egg, remaining 1/2 cupsugar and cornstarch. Beat with a whisk or electric beater set on low speed until the sugar has dissolved and the mixture is smooth. (The mixture will appear dry at first, but will become liquid as you beat it.) Place the evaporated skim milk in a microwave safe measuring cup and heat 2 minutes on high until hot to the touch (this will reduce cooking time). Whisk the milk into the egg mixture while the pan is set over low heat. Cook, whisking constantly, until the mixture comes to a boil and thickens. If the mixture looks curdled, keep beating with a whisk until the lumps are incorporated into the pudding. Immediately remove from heat and stir in butter and vanilla. Allow to cool completely .Add one cup of vanilla nonfat yogurt. Can be made 3 days in advance and stored in the refrigerator.

Fill mini dessert glasses three quarters full of custard. Top with cranberry syrup. Finish with a dollop of whipped cream.

 

Nutrition

  • Calories: 163kcal
  • Sugar: 24g
  • Sodium: 39mg
  • Fat: 3g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 22mg

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