Since the last, oh, thirty days have been about sugar, carbs and more carbs – oh, and cheese! We can’t forget cheese! – I think it’s high time we talk about salad.
This salad isn’t chock-full of vegetables, it isn’t one of those salads with celery, cucumber and every water-packed vegetable under the sun that you think you’ll actually burn more calories chewing than you’ll ingest.
I realize those are the types of salads most people want to eat to maintain their weight after holiday indulgences, but if you’re young and on a budget – or not young and on a budget – there’s no sense in racing to the store when you have the fixings for a perfectly good salad in your fridge and pantry.
All you need to have on hand is some fresh mixed baby greens, fresh baby spinach and some high-quality balsamic vinegar.
Chances are you already have blue cheese because you made pears with brie cheese and prosciutto as a pre-Christmas dinner appetizer.
Your pantry is stocked with cranberries from the cranberry scones that you gave to your coworkers.
You have pecans from the addictive cinnamon spiced pecans that you haven’t stopped snacking on since December 1.
It’s quite simple, really.
Take the least of the evils from your holiday cooking and baking extravaganzas, toss them with greens, and you’ll be back on track – so you won’t even have to swear off everything delicious come January 1.
- 4 cups mixed greens
- 2 cups baby spinach
- ½ cup dried cranberries
- ½ cup blue cheese
- ¼ cup pecans
- Balsamic vinegar, optional
- Toss all ingredients together in a large bowl. If desired, drizzle with your favorite high-quality balsamic vinegar in lieu of dressing.