Winter greens topped with citrus and fennel makes a delicious salad for a healthier holiday .
It’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
- 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
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.