Salad with poinsettia2

Looking for a break from all of the holiday indulgences that too often temp us to overdo with tempting rich foods and sweets? Both you and your clients are probably trying to balance the inevitable splurges at parties with some exercise and nutritious meals, as well as strategies for keeping the holiday fare healthier. After all, as much fun as this time of year is, it’s also very stressful. The best thing you can do for yourself and your clients is to fuel right so that the celebrations are welcome and enjoyed.

We’ve put together a dozen links to sites that have great suggestions for enjoying a healthy diet during this period–and we have a great Holiday Kale Salad from our own Candy Wallace, APPCA’s executive director.

Let’s start with the links.

And here’s Candy’s gorgeous salad.

As she says, a colorful holiday kale salad using seasonal fruits, nuts with or without roast poultry can satisfy your hunger without adding to your waistline during these days of temptation. It’s is a seasonal holiday salad that my family and friends look forward to each holiday.

One thing to remember about kale is that it can be tough and even slightly bitter if simply torn and tossed into a salad bowl, but can easily be transformed into a more tender and even sweeter green by handling or massaging it with acidity such as fresh lemon juice.

There is no trick to it, just remove the ribs and stems and place the torn kale into a bowl. Add fresh lemon juice and “massage” with your hands or repeatedly turn with tongs for 3 to 5 minutes. This will soften the kale and reduce the volume by about ½. The end result is worth the extra step.

Just add the delicious fresh ingredients you selected for your salad and set in the refrigerator for up to half an hour before serving.

 

Candy's Kale Salad2

All Hail Holiday Kale Salad
Serves 4 to 6

Ingredients

1 Honeycrisp apple – peeled and sliced into matchstick cuts
½ cup pomegranate seeds
½ lemon – juiced for massaging the kale
1/2 lemon – juiced to pour over apple slices to keep from turning brown
¼ head red cabbage, shredded
1 large carrot – shredded or thin sliced
½ cup dried pitted tart Montmorency cherries (available at Trader Joe’s)
½ cup jumbo raisin medley (available at Trader Joe’s)
½ cup toasted walnuts, rough chopped
½ cup salted peanuts
Shredded roast chicken or turkey (2 cups if the salad is an entree, 1 cup if it’s a side)

Traditional Slaw Dressing

1 cup mayonnaise
¼ cup white wine, champagne or cider vinegar
1 tablespoon sugar
½ tsp salt

Directions

Peel and slice apple, combine with lemon juice to keep from discoloring. Set aside.

Shred cabbage and carrot on box grater or slice into thin strips. Add to kale.

Add dried cherries, jumbo raisins, chopped toasted walnuts and salted peanuts to kale.

Add sliced apples and pomegranate seeds.

Add roast poultry.

Make the dressing by whisking together all the ingredients. Taste and adjust seasonings. Use just enough to coat the salad. As an alternative you can also use a citrus vinaigrette.

How are you keeping it healthy over the holidays? What’s your go-to recipe for a healthy holiday-time meal?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

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Caron Golden

About 

Founder of premier organization of personal chefs inspires students to follow their dreams of culinary entrepreneurship.

Candy Wallace, executive director of the American Personal & Private Chef Association (APPCA), today was recognized by Sullivan University’s National Center for Hospitality Studies as its 33rd Distinguished Guest Chef.

1 Comment »

  1. Thanks for including my round-up of low-carb gluten-free holiday side dishes. (Honored to be mentioned with so many great sites.)

    Comment by KalynsKitchen — December 9, 2015 @ 5:55 am

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