I hope every one had a happy and safe Holiday season.

If you are like most folks, you may have added an inch or two to your waistline tasting all those Christmas goodies.  Come to think of it, the goodies have been flowing since back in November when we celebrated Thanksgiving. If you are interested in taking those inches off, it is pretty simple: more output and less input! Salads can be a whole meal if the protein and carbohydrate is added to the fresh greens. The following recipe does just that. A few weeks of healthy,  low calorie lunches and dinners will have you back in your favorite jeans in no time. This recipe serves four large portions.

For the dressing:
1/2 cup buttermilk, well shaken
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1 ½ teaspoons lemon zest
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 scallion, thinly sliced
2 tablespoons coarsely chopped fresh dill

For the salad:
½ cup walnuts pieces
1 ½ tablespoons pure maple syrup
Pinch of salt
4 ounces thin green beans (haricot verte),
1 head Romaine lettuce, torn
1 small package baby spinach
2 cups torn cooked chicken (8 ounces) (from ½
medium roasted chicken)
2 stalks celery, cut into bite-sized pieces
1 small red apple, unpeeled, cut into bite-sized
3 tablespoons dried cherries

In a medium bowl whisk together the buttermilk, mayonnaise, lemon juice, zest, mustard, salt and pepper. Then stir in the scallion and dill until combined.
Place the walnuts, maple syrup and salt into a small nonstick skillet over a medium heat. Cook, stirring frequently until the liquid is evaporated and the walnuts are glazed with the syrup and toasted, 3-4 minutes. Carefully transfer to a plate to cool.
Bring a medium pot of water to a boil. Prepare a bath of ice water in a large bowl. Boil the green beans until they are crisp-tender, 2-3 minutes, then transfer them to the ice bath to stop the cooking. Remove from the ice bath, pat dry and cut into 1 ½ inch long pieces.
Place lettuce, spinach ,chicken, celery, apple, cherries, walnuts and green beans in a large bowl. Drizzle with the dressing and toss to coat.

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22 Apr 2019
11:00AM - 01:00PM
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26 Apr 2019
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27 Apr 2019
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29 Apr 2019
10:00AM -
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30 Apr 2019
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