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
A delicious salad with fennel and citrus.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 1x
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
Disclosure: I received free samples of 
along with the salad I’m sharing today (recipe below).
When you’re too full to finish a meal, what do you do? If you’re like most of us, the scraps on your plate often end up in the trash can. What seems routine and normal is actually part of a gianormous problem: food waste. Estimates indicate Americans waste between 10 to 15 % of the food they buy and more than half a pound of food per person is sent to the landfill everyday. In Honor of Earth Day, April 22, the Recipe Redux is asking members to show how they reduce food waste. Here’s the challenge: Whatever you would normally toss, use it up. Share tips for reducing food waste in meal planning, prep or using up scraps.
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