It’s a “Greens” Christmas

It’s a “Greens” Christmas

Wild Rice, Pomegranate & Kale Salad

If you’re looking for a perfect seasonal salad to give your guests some relief from the heavy holiday dishes, roasted pomegranate seeds, wild rice and toasted pistachios with maple-shallot dressing is a dressy way to give your greens some holiday cheer – and its vegan and gluten-free.

Salad Ingredients
  • 1 ½ cups fresh pomegranate seeds
  • ½ cup chopped pistachios, toasted
  • 6 cups Tuscan kale, finely chopped
  • 2 cups cooked wild rice
Maple-Apple Dressing
  • 1 ½ teaspoons Dijon Mustard
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon 100% pure maple syrup
  • ¼ cup extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper

Preheat oven to 400 degrees F. Place pomegranate seeds in a glass baking sheet and roast until softened and slightly caramelized, about 10 minutes. Let cool.
Toss kale, chopped pistachios, wild rice and pomegranate together.

In a small bowl, whisk together the mustard, vinegar, shallot, maple syrup, olive oil, salt and pepper. Toss the dressing with the salad and massage until wilted. Serve immediately.

Yield: 4 servings

Source: Delish

Sautéed Green Beans & Cherry Tomatoes

Here’s a simple sauté that is well suited for a special meal and versatile enough for your everyday table.

  • 2 teaspoons extra-virgin olive oil, divided
  • 1 pound green beans, trimmed
  • ½ cup water
  • 2 cloves garlic, minced
  • 1 ½ cups halved cherry tomatoes
  • 1 tablespoon balsamic vinegar
  • Salt & freshly ground pepper, to taste

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender.

Push the beans to the side; add the remaining 1 teaspoon oil and garlic and cook until fragrant, about 30 seconds.

Add tomatoes, stir everything together and cook until the tomatoes begin to break down, 2 to 3 minutes. Remove from heat; stir in vinegar, salt and pepper.

Yield: 4 servings

Source: Eating Well