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Salads after Christmas

27 December 2014 / 19:12:37  GRReporter
2542 reads

However disciplined we might be in terms of our diet, the tables at Christmas or New Year's Eve offer too many temptations, which are difficult to resist. Therefore, we are well advised to resurrect our healthy eating habits during the first days of the new year by getting back to good old fruits and vegetables. Here are a few proposals for salads, which are both tasty and good for you.

Spinach salad with pomegranate, feta cheese and walnuts

This salad is rich in iron from the spinach, in vitamin C from the pomegranate (which also provides it with some Christmassy feel), in protein from the cheese, and in omega-3 fatty acids from the walnuts, hence its tastiness doesn't compromise its healthiness at all.


1 pomegranate

280 grams of spinach

1/4 onion

1/2 coffee cup of walnuts

1/2 coffee cup of grated feta cheese

1/4 coffee cup of wheat germs

Cut the pomegranate and remove the seeds (you can do this more easily by dipping it in a bowl of water). Arrange the spinach, the chopped onions, the walnuts and the wheat germs in a bowl. Finally, add the pomegranate and a little balsamic vinegar and mix. Adding some steamed chicken or salmon will give you a delicious main dish.

Broccoli and tortellini salad

Broccoli is an excellent source of vitamin C and strengthens our immunity while the tortellini provide an extra dose of carbohydrate/protein to the salad.


3 chopped slices of lean turkey meat

500 grams of tortellini with cheese filling

3 heads of broccoli

1 coffee cup of raisins

1 finely chopped red onion bulb

1 coffee cup of sunflower seeds

1 tablespoon of light mayonnaise

2 teaspoons apple cider vinegar

Boil the tortellini for 8-10 minutes, drain them and cool them off under cold running tap water. Stir the mayonnaise with vinegar in a bowl until it becomes a sauce then add a little salt and lemon to taste. Mix all the ingredients in a salad bowl and stir in the mayonnaise sauce.

Hot salad with brussels sprouts and cranberries

Brussels sprouts are rich in vegetable fibre, antioxidants, and vitamins. So are cranberries. Together, they form a mighty team to fight all those free radicals that will assault you during the holiday feasts.


450 g of Brussels sprouts, washed and cut into quarters

A little honey

2 tablespoons of olive oil

Salt and pepper

1 coffee cup of finely chopped hazelnuts

3 slices of lean turkey meat

2 tablespoons of fresh rosemary

1 coffee cup of dried cranberries

1/4 coffee cup of grated pecorino

Preheat the oven to 220 degrees and put the seasoned Brussels sprouts in it for 15 minutes until softened. Add a little honey to give a sweet taste. Heat the hazelnuts in a pan at medium to high for about 5 minutes. Mix all the products in a large bowl and stir them together. Serve the salad warm.

Tags: holidays healthy salads
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