The very best way to make your diet healthier is to eat more fruits and veggies, and winter is a perfect time to start. Winter vegetables like brussel sprouts, cabbage, kale, turnips and beets may have a bad rap, but they’re actually quite delicious. Better still, they’re all known to be packed with vitamins and minerals and low in calories and fat.
The key to enjoying winter veggies, especially if you turn your nose up to turnips or think you hate brussel sprouts, is to find recipes that combine them with flavors that you love. Try, for example, the salads below that mix crunchy cabbage with tangy Chukar Dried Cherries and savory Italian dressing or roasted beets with the sweet and sour flavors of honey, lemon and dried Tart Cherries.
To find the freshest veggies, take your family to the local farmer’s market. It’s a great way to get out into the fresh air and support local agriculture, plus most farmers will readily supply you with tips for selecting and preparing their fruits and veggies. Just make sure to bring your recyclable bags!
Cabbage Cherry Salad
Ingredients:
4 cups shredded red and green cabbage
1/2 cup Chukar® Dried Cherries, any variety
2 green onions, sliced
1/4 cup white wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Italian seasoning herb mixture
1/4 teaspoon sugar
Dash black pepper
Directions:
Combine cabbage, dried cherries and green onions in large bowl. In small bowl, whisk together remaining ingredients, then toss with cabbage. Cover and chill several hours. Yields 6 servings.
Beet Carrot Cherry Salad
Ingredients:
3 medium-size beets (canned or roasted and cooled)
1 large carrot, peeled
2 tablespoons lemon juice
2 teaspoons honey
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup Chukar® Dried Cherries, any variety
2 teaspoons minced cilantro
Directions:
With a small sharp knife, peel beets. Cut into quarters and grate with the grating disk of a food processor. Wrap in paper towels and refrigerate while preparing the rest of the salad. Cut the carrot into chunks and grate with the grating disk of the food processor. Put the lemon juice, honey and salt into small jar, cover and shake to blend. Add the olive oil and shake again until emulsified. Combine the beets, carrots, dressing, dried cherries and cilantro. Serve immediately.
