A Healthy Holiday Season – The ‘Big’ Festive Salad

It is that time again….as the festivities flow, we find ourselves amidst a plethora of treats.  There are parties to attend where we swim through a sea of savoury appies, sweet cocktails and decadent desserts.  There are people to see, and many drinks to be had.  The baking is all around us, and the family dinners are abundant.  With so many functions during such a whirlwind of a time, how does one stay healthy?

Don’t worry – you can have fun without getting whisked away into a world of gluttony and inactivity.  I am here with you.  Together, we can make it through the holidays and into the new year.

My approach?  Keep it simple – I say!!!

One trick that really works for me is the ‘big’ salad.  Whether it be for lunch or dinner, you can whip it up real quick, and pack if full with protein and greens!  Your protein of choice will keep your hungry at bay, and the veggies will pump you up with the vitamins and minerals you need especially at this time of year.

Really, all you need is a simply protein, lots of greens, and whatever other veggies you like.  Here is a sample to get you off and running.

I recently discovered this particular combination and I love both the festive flare and less common ingredients.

• Grilled, sliced chicken breast (or turkey)
• Greens!!  Whatever you favourite, you will need a couple of handfuls
• 1/2 dozen small tomatoes, sliced in half
• 1/2 dozen roasted brussel sprouts
• 1/2 dozen small roasted potatoes
• small handful dried cranberries
• small handful pecans, broken up
• olive oil
• strawberry pepper vinegar (or whatever sweet vinegar you like)

I used leftover roasted brussel sprouts.  I roast them whole, tossed in olive oil and sprinkled with sea salt.  They usually take about 1/2 hour at 400 degrees.  I just keep testing them until they are soft all the way through and crispy on the outside.

I also used leftover roasted potatoes.  I usually slice them in half prior to roasting, toss them in olive oil, sprinkle them with sea salt, then bake that for about 45 minutes at 400 degrees.  You want them nice and soft in the inside and brown on the outside.

These are both great staples.  Cooking extra for a meal leaves you with great left over ingredients!!

While you are grilling the chicken, mix together the greens, tomatoes, brussel sprouts, potatoes, cranberries and pecans.  Toss with about 1/2 tablespoon of olive oil and 1/2 tablespoon of vinegar.  Add the sliced, grilled chicken on top.

I find this salad very festive, full of flavour, and leaving me feeling GOOD!!!