I don’t know about you, but I kind of overindulged this holiday season. Mince tarts, champagne, scalloped potatoes, cookies, chocolates… they all caught up to me come January 1st. So (like many of my friends and workmates) I’ve been on a bit of a salad kick for the past 2 weeks.
But since it’s the dark of winter, the usual lettuce-tomato-cucumber salad just doesn’t feel right, and I’ve been looking for new ideas. Here are some of my favourites:
1. Julienne 3 carrots on a mandoline (or grate them). Toss with 1 tsp kosher salt and the juice of 1 lemon. Let sit 10 minutes. Stir in chopped green onion, golden raisins, chopped parsley and a pinch of cinnamon. Drizzle with olive oil.
2. Combine 1 small can of sweet corn with 1 small can of black beans (rinsed and drained). Add a small sliced red onion, a chopped red pepper, a generous pinch of chili powder, salt and pepper. Serve in half a roasted acorn or butternut squash topped with light feta cheese and fresh cilantro.
3. Combine cold (leftovers work great!) cauliflower and broccoli in small florets. Mix together 3 tbsp creamy peanut butter, 1 tbsp boiling water, the juice of 1 lime, and generous dashes of hot sauce and soy sauce and drizzle over vegetables. Serve on a bed of sprouts and garnish with chopped peanuts and/or sesame seeds.
Here are a few other hearty salad recipes:
Or check out H&H’s top salad recipes in our 20 Delicious Salad & Dip Recipes.