Well, that was fun while it lasted.
The cakes, the cookies, the candy canes and champagne — they’re all increasingly fleeting memories. Now it’s time to get down to the nitty gritty.
Now it’s time for salads.
Don’t groan. Salads are great, even if you haven’t made a weight-loss resolution. They’re good for you, they’re delicious and they can contain almost any combination of ingredients in creative ways.
Start with a base of lettuce, usually. It can be peppery (think arugula, radicchio or watercress), it can be buttery (think Boston lettuce), it can even be almost sweet (think baby greens).
Add whatever vegetables you like, from artichoke hearts to raw zucchini. Tomatoes and a mild form of onion are always welcome, too. You can boost both the taste and the tactile appeal with a bit of crunch — croutons, perhaps, or toasted nuts or seeds. Everyone loves crispy noodles in their salads, and few things are more addictive than those delicious sesame sticks.
Add hard-boiled eggs if you like, and cheese will make it even better. The only problem is deciding which kind to use.
And all of that comes before you even settle on a dressing.
With so many options available, there are millions of ways to make a salad. That said, the salads I made for this story must be prepared exactly as they are printed in the recipes.
Just kidding. Feel free to make them any way you like. Still, they are all remarkably good as is.
Mixed green salad with oranges, dried cranberries and pecans
1 cup plus 3 tablespoons orange juice, divided
6 tablespoons dried cranberries
3 1/2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon grated orange peel
6 cups mixed baby greens
3 oranges, peel and white pith removed, segmented
3/4 cup pecans, toasted
1. Bring 1 cup orange juice to simmer in heavy, small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well; discard soaking juice.
2. Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend. Mix in cranberries. Season dressing to taste with salt and pepper. Can be prepared 1 day ahead. Cool and refrigerate. Bring to room temperature before serving.
3. Place greens in large bowl. Toss with 2/3 of dressing. Divide greens among 6 plates. Add orange segments to bowl; toss with remaining dressing. Top salads with orange segments and pecans.
Yield: 6 servings
Per serving: 308 calories; 18 g fat; 2 g saturated fat; no cholesterol; 5 g protein; 34 g carbohydrate; 23 g sugar; 6 g fiber; 30 mg sodium; 206 mg calcium.
Recipe by Bon Appétit
Couscous salad with chickpeas
1 cup uncooked whole-wheat couscous
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1/8 teaspoon ground cinnamon
1 cup boiling water
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 1/2 teaspoons minced garlic
Pinch of granulated sugar
1/3 cup chopped fresh mint
1/4 cup thinly sliced green onions
1/8 teaspoon smoked paprika
1 (15-ounce) can chickpeas, rinsed and drained
1 large ripe tomato, chopped, or a handful of cherry tomatoes
3/4 cup crumbled feta cheese
1. Place couscous, 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and cinnamon in a bowl. Stir in boiling water, cover, and let stand 10 minutes. Fluff with a fork.
2. Combine oil, lemon juice, garlic and sugar. Add this mixture to the couscous along with the remaining 1/4 teaspoon salt, the remaining 1/4 teaspoon pepper, mint, green onions, paprika, chickpeas and tomatoes. Sprinkle with cheese.
Yield: 4 servings
Per serving: 469 calories; 19 g fat; 5 g saturated fat; 15 mg cholesterol; 18 g protein; 63 g carbohydrate; 7 g sugar; 12 g fiber; 818 mg sodium; 154 mg calcium.
Recipe by Cooking Light
Kohlrabi salad with cilantro and lime
3 (4-inch) bulbs kohlrabi
1/2 cup chopped cilantro
1/4 cup chopped scallions
1/2 jalapeño, minced, optional
Zest from 1 orange
Zest from 1 lime
1/4 cup olive oil
Juice from 1 orange
Juice from 1 lime
1/4 cup honey
1/2 teaspoon kosher salt
1 tablespoon rice wine vinegar
1. Trim and peel kohlrabi. Cut into 1/4-inch matchsticks or julienne in food processor.
2. Place in a large bowl with cilantro, scallions, jalapeño, orange zest and lime zest.
3. In a small bowl, whisk together olive oil, orange juice, lime juice, honey, salt and vinegar. Toss with salad. Refrigerate until serving. Can be made 1 day ahead.
Yield: 6 servings
Per serving: 147 calories; 9 g fat; 1 g saturated fat; no cholesterol; 1 g protein; 17 g carbohydrate; 15 g sugar; 3 g fiber; 256 mg sodium; 31 mg calcium.
Recipe by FeastingatHome.com
The best lentil salad, ever
1 pound (2 1/4 cups) De Puy lentils, see note
1/3 cup extra-virgin olive oil
1/4 cup apple cider vinegar
1 tablespoon maple syrup
1 tablespoon strong mustard
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 medium red onion, diced small
1 cup dried currants or raisins
1/3 cup capers
Arugula (optional)
Walnuts (optional)
Goat cheese (optional)
Fresh herbs, such as parsley, cilantro or basil (optional)
Sprouts (optional)
Crunchy seasonal vegetables (optional)
Note: Du Puy lentils, also called Le Puy, are a firm, small lentil from France. I used crimson lentils, which are also small but do not quite taste the same.
1. Rinse lentils well. Place in a pot and cover with 3 to 4 inches of water. Bring to a boil, reduce to a simmer. Check lentils for doneness after 15 minutes, although they will probably take 20 minutes. They should be al dente — fully cooked but still firm. Do not overcook.
2. While the lentils are simmering, whisk together the oil, vinegar, syrup, mustard, salt, pepper, cumin, turmeric, coriander, cardamom, cayenne, cloves, nutmeg and cinnamon, or place all these ingredients in a jar with a tight-fitting lid and shake vigorously to combine.
3. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking. Once cooled slightly but still warm, place them in a large serving bowl and toss with the dressing. Add onion, currants and capers. Add optional items and serve immediately or refrigerate for up to 3 days and add optional items just before serving.
Yield: 6 to 8 servings
Per serving (based on 8): 348 calories; 11 g fat; 2 g saturated fat; no cholesterol; 15 g protein; 53 g carbohydrate; 15 g sugar; 7 g fiber; 776 mg sodium; 44 mg calcium.
Adapted from MyNewRoots.org
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