Search
The Cook Book

After the holidays Salad

Home » Written Recipes » Recipes » Starters & Appetizers » Salad » After the holidays Salad
After the holidays Salad ccexpress

Serving Details

  • Yield: 4 servings
  • Preparation Time: 15 minutes
  • Cooking Time: 0 minutes
  • Total Time: 15 minutes

Recipe Description

The After the Holidays Salad is the perfect way to detox after indulging in rich holiday meals. This refreshing salad combines vibrant greens, crisp fruits, and a light, tangy vinaigrette to rejuvenate your body and taste buds. It’s packed with nutrients, perfect for a light lunch or as a side dish with your favorite protein. Enjoy this wholesome salad as a refreshing start to your healthy routine!

Ingredients

  • 2 cups mixed greens (such as spinach, arugula, and kale)
  • 1/2 cup sliced cucumber
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/2 apple, sliced
  • 1/4 cup walnuts, chopped
  • 1/4 cup feta cheese, crumbled (optional)
  • For the dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • Salt and pepper to taste

Instructions

Step 1: Prepare the Vegetables and Fruits

  • Wash and dry the mixed greens thoroughly.
  • Slice the cucumber, cherry tomatoes, and apple.
  • Thinly slice the red onion.

Step 2: Assemble the Salad

  • In a large salad bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, and apple slices.
  • Top with chopped walnuts and crumbled feta cheese (if using).

Step 3: Prepare the Dressing

  • In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined.

Step 4: Dress the Salad

  • Drizzle the dressing over the salad just before serving.
  • Toss gently to coat all the ingredients with the dressing.

Step 5: Serve and Enjoy

  • Serve immediately as a light lunch or as a side dish with your favorite protein.

Nutritional Information (Per Serving)

  • Calories: 180 kcal
  • Protein: 3g
  • Carbohydrates: 15g
  • Fat: 13g
  • Sodium: 150mg
  • Fiber: 4g

FAQs

Can I add protein to this salad?

Yes! You can add grilled chicken, tofu, or any protein of your choice to make it a complete meal.

Can I make this salad in advance?

It’s best to assemble the salad and prepare the dressing separately. Toss them together just before serving to keep the greens fresh and crisp.

Can I use a different type of nuts?

Absolutely! Feel free to substitute walnuts with almonds, pecans, or any nuts you prefer.

You May Like

10 Best Breakfast Places in Sukkur

Discover the top 10 breakfast places in Sukkur that will tantalize your taste buds and start your day off right. From delectable traditional dishes to innovative fusion flavors, these restaurants offer a delightful array of breakfast options. Explore Sukkur’s culinary scene and indulge in a memorable morning feast at these must-visit establishments. Plan your breakfast adventure today and experience the city’s finest flavors at the best breakfast places in Sukkur.

Latest Recipes

Top 10

Chefs Biography

Seafood Alfredo dip

Seafood Alfredo Dip Recipe

Melt the butter in a pan over medium heat. Whisk in the flour and cook to make a smooth paste about 5 mins and gradually stir in the heavy cream.

brazilian cheese

Brazilian Cheese Bread

Preheat oven to 375 degrees F (190 degrees C). Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil. Remove from heat immediately and stir in flour and garlic until smooth.

Maple Sausage Balls

Maple Sausage Balls Recipe

Preheat oven to 450 degrees F (225 degrees C). In a small mixing bowl, combine maple sausage, baking mix, and cheese. Form mixture into 1 inch balls. Arrange balls in a 9×13 inch baking dish. Bake for 15 minutes.

Seafood Alfredo dip

Seafood Alfredo Dip Recipe

Melt the butter in a pan over medium heat. Whisk in the flour and cook to make a smooth paste about 5 mins and gradually stir in the heavy cream.

brazilian cheese

Brazilian Cheese Bread

Preheat oven to 375 degrees F (190 degrees C). Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil. Remove from heat immediately and stir in flour and garlic until smooth.

curried rice egg salad

Curried rice & egg salad

Heat the oil in a large pan and cook the onion for 8-10 mins until soft and just turning golden. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Crumble over the stock cube and pour over enough boiled water from the kettle to cover the rice by ½cm (about 1 litre). Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice.

Meanwhile, bring another pan of water to the boil and cook the eggs for 7 mins. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve.

Tip the rice into a container and chill for at least 1 hr, or up to two days. When you’re ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.

venison with rhubarb chutney

Venison with rhubarb chutney

Put all the ingredients for the chutney in a large heavy-based saucepan and bring to the boil, stirring frequently. Boil gently for 1 hr until thick and glossy, then spoon into sterilised jars (see tip) while still hot.

Brush the venison fillet or steaks with the olive oil and season well. Heat a large frying pan over a high heat and fry to your liking, then rest on a plate, covered with foil. Pour the red wine into the same pan and boil rapidly to reduce by just over half. Whisk in the butter, season to taste, and remove from the heat.

Slice the venison, put on a serving platter or board and drizzle over the red wine sauce. Serve with the rhubarb chutney, mashed potatoes and some rocket leaves on the side.

Apple pie2

Perfect-for-sharing apple pie

Peel and chop the apples.

In a saucepan, melt the butter and add the cinnamon. Add half of the chopped apples and 50g of the sugar, and cook until tender. Then, add the rest of the apples and cook till they become tender. Taste for sweetness, if the apples are still a bit tart, add the remaining sugar. Chill.

Sieve all the flour and baking powder into a bowl then rub in the butter until your mixture resembles crumbs. Make a well in the middle and pour in the double cream — knead to make a soft dough. Cover with cling wrap and chill for 30 mins.

Place the chilled apple compote in a deep pie dish

Roll out the pie dough and cut into 20-25 strips. Place the strips horizontally and then vertically to make a lattice design on top. Brush with egg white and sprinkle a pinch of sugar. Bake at 170C for 45 mins, until the top is golden and crisp.

Dust icing sugar all over the pie once baked, and drizzle the double cream all over. Serve with a tub of vanilla ice cream on the table, so that everyone can help themselves to it.

recipe image legacy id 140451 11

Apple, rhubarb & custard tart

Heat oven to 190C/170C fan/gas 5. Roll out the pastry to the thickness of £1 coin and use it to line a 23cm tart tin. Cut a round of baking paper bigger than the tin and place in the tin with baking beans on top. Bake blind for 15 mins, then remove the beans and bake for a further 10-15 mins until lightly golden. Remove the tart from the oven and turn the oven down to 160C/140C fan/gas 3. While the tart is in the oven, prepare the filling. Gently heat the rhubarb, apple, caster sugar and orange juice in a small pan for 10 mins until fruit is soft, but still holding its shape. Once cooked, remove from the heat and leave to cool slightly while you make the custard. Heat the cream, milk and vanilla pod in a small pan and bring to the boil. Whisk the eggs and sugar in a separate bowl. When the cream mix has reached boiling point, pour this over the eggs while still whisking, then pour the mix through a sieve into a clean bowl or jug and add the orange zest. Once the tart case is cooked, scatter the fruit over the bottom of the case and pour the custard on top. Place the tart in the oven and cook for 30-35 mins until the custard is just set. Remove from the oven and leave to cool completely before cutting into slices.

recipe image legacy id 107486 10

Slow-roast Persian lamb with pomegranate salad

Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around – not over – the lamb. Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb. Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

recipe image legacy id 1531 12

Daube of pork

Combine all the marinade ingredients in a large lidded casserole dish. Heat the sunflower oil in a large heavy-based frying pan until practically smoking and fry the pork until a dark brown all over. Add the pork to the marinade and leave to marinate in the fridge for 24 hrs.

The next day, heat oven to 180C/fan 160C/gas 4. Remove the pork from the marinade and set aside. Place the marinade over a high flame and bring to the boil. Boil for 15 mins, skimming off any foam from the surface. Add the stock and bring back to the boil, then add the meat. Put on the lid, or tightly cover the casserole with foil, and put into the oven to cook for 3 hrs turning the meat halfway through.

Lift out the pork and keep somewhere warm. Strain the cooking liquid through a fine sieve into a clean pan. Bring to the boil, then boil to reduce for about 15-20 mins. Check the seasoning before serving with the gravy.

Most Popular Recipes