Lighten up: A hearty (but virtuous!) winter salad
|March 2, 2011||Posted by Lindsay under Gluten-Free, Healthy Eating, Seasonal stuff, Vegetarian, What's for Dinner|
Maybe it’s my cravings talking, but it feels like comfort food is everywhere. Mac and cheese beckons from the cover of my Bon Appetit magazine; a dreamy monte cristo sandwich drips from the pages inside. Lasagna. Chili. Rich risotto, creamy pasta. Comforting, sure, but caloric? You bet.
I have nothing against comfort food, of course. But I’ve been going to the gym for almost three months now and have dropped maybe 2 pounds. I still love watching Paula Deen throw sticks of butter into things while I’m puffing away on the treadmill, but this girl needed a break.
Luckily, the Bon Appetit that was encouraging me to braise a pot of oxtail and brown butter for brownies also contained inspiration for winter salads. Having missed Meatless Monday for a dinner party and a divine osso bucco, I headed straight for the one that had the right combination of creamy, salty and crunch. The yogurt dressing on this salad, even when “lightened up” with 2% instead of whole milk yogurt, is simply awesome. Toss it on whatever greens you can get your hands on and you’re in business.
Note: this recipe is my adaptation based on what was available in the co-op. If you can find kohlrabi and jicama this time of year, more power to you.
Winter Salad with Yogurt-Lemon Dressing
Adapted loosely from a recipe in Bon Appetit. Serves 2 for a side salad or 1 hungry girl for a main course.
- 1/4 cup 2% Greek yogurt (such as Fage)
- 1 teaspoon chopped fresh Italian parsley
- 2 teaspoons chopped fresh cilantro
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, minced
- Fine sea salt and fresh ground pepper
- 2 cups coarsely chopped romaine lettuce
- 1 baby bok choy, white parts, chopped roughly
- 1 small carrot, peeeled and thinly sliced into rounds
- 1/4 avocado, halved, pitted, peeled, sliced
- 1 large rib celery, sliced
- 1-2 tablespoons canned garbanzo beans (chickpeas), drained
- 1 tablespoon halved pitted Kalamata olives
- 1 thinly sliced radish
- sprinkle of roasted sunflower seeds
Whisk first 5 ingredients in small bowl. Season dressing to taste with sea salt and freshly ground black pepper.
Toss lettuce and next 8 ingredients in large bowl. Add dressing and toss to coat. Divide salad among plates; sprinkle with sunflower seeds.