Wednesday, October 23, 2013

80--- Thanksgiving Side Salad

Have you started to plan your holiday meals yet?  If you are trying to stick to the healthy path, these meals can bring an extra challenge.  

How do you lighen up Thanksgiving dinner?

Not by making all kinds of fat-free substitutions to your meal.  Most likely that will not go over very well.

Instead, how about offering a tossed green salad in addition to all of the heavy sides that often accompany the meal?  It will help to fill you up with fiber (and lots of antioxidants to help you detox naturally!).

This salad is a delicious one, inspired by a salad that my friend, Kara, serves at holiday meals.

Thanksgiving Side Salad
Serves 6

5 cups baby spinach leaves, stemmed
1 large apple of your choice, julienned
1/3 cup pecan halves
1/4 cup grated sharp white cheddar cheese

2 Tbsp grated yellow onion
3 Tbsp cider vinegar
1 1/2 Tbsp winterized olive oil
2 tsp dijon mustard
1/4 tsp salt
Dash ground black pepper

Combine all dressing ingredients in a jar and shake to mix.  Add apple slices and place in refrigerator for one hour.

Toss spinach with dressing and apples, then top with pecans and grated cheese.  Serve immediately.

Nutrition Info per 1 cup: 112 calories, 8 g fat (7 g monounsaturated), 3.5 g protein, 4 g carbohydrates, 2.5 g fiber


  1. What is winterized olive oil and can it be substituted for extra virgin olive oil with the same results? Thanks!

  2. Hi Liz! Winterized olive oil means that it has been processed to be able to stay liquid in cold temperatures. EVOO can turn solid in the refrigerator. I would recommend using a canola oil or other vegetable oil if you do not purchase winterized olive oil.

  3. Where can one purchase winterized olive oil? I have not seen it in any of the stores i shop. Wouldn't it just become liquid again once it sits out at room temperature?

    1. I found mine at my basic grocery store. The oil will be come liquid again at room temperature, or you can sub another kind of vegetable oil. Thanks!