Healthy with a Side of Delicious

Implementing some healthy changes this month? If eating better is one of them, try this week's recipe for a Hearty Winter Salad.

 

We know, salad in Winter?! But this one, adapted from NYT Cooking's Melissa Clark, combines healthy greens such as kale, roasted potatoes and protein & fibre-rich white beans with a flavourful vinaigrette that is healthy, with a side of delicious!

 

For this White Bean and Roasted Potato Salad with Rosemary, we suggest cooking your own beans, which require an overnight soak in water, rather than using canned. Not only do they have better flavour & texture, but are more economical as well. Leftover beans freeze well, so cook up a large batch to add later on to soups, stews & other seasonal salads.

 

Using readily available ingredients, this recipe is wonderful served as a side with roasted chicken or fish, and makes a great vegetarian main dish for meatless meals.

 

So pull out your salad spinner, and try this healthy AND tasty salad today.