The red and green hues of this nutritious salad make it a festive side to any holiday meal.
2 Tbsp (30 mL) cranberry sauce
1/4 cup (60 mL) red wine vinegar
1/2 cup (125 mL) extra-virgin olive oil
1 tsp (5 mL) lemon juice
2 tsp (10 mL) honey
1 bunch fresh spinach, torn
1/2 cup (125 mL) cucumber slices
1 cup (250 mL) cherry tomatoes
1/2 cup (125 mL) dried cranberries
1/2 cup (125 mL) walnuts, chopped
1 Tbsp (15 mL) Parmesan cheese (optional)
To make vinaigrette, purée cranberry sauce, vinegar, olive oil, lemon juice, and honey in blender until well combined. Set aside.
Place spinach, cucumber, tomatoes, cranberries, and walnuts in salad bowl and toss well. Drizzle vinaigrette over salad. If desired, sprinkle with Parmesan cheese. Serve immediately.
Each serving contains: 320 calories; 17 g protein; 25 g total fat (3 g sat. fat, 0 g trans fat); 24 g carbohydrates; 3 g fibre; 63 mg sodium.
source: "Cranberries", alive #336, October 2010
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.