After feasting on sumptuous turkey, side dishes and regal desserts during the holidays, it seems we’re all looking for something lighter (and healthier) to have after New Year’s Day has passed.
For a light lunch or a salad course for dinner, try this recipe for Green Salad with Carrot-Curry Dressing. For this salad, you’ll need carrot juice to make the dressing; you can usually find it in cans at your local supermarket. With a few slices of red bell pepper and a sprinkling of toasted sunflower seeds, this salad is nutritious and delicious.
Green Salad with Carrot-Curry Dressing
1/2 cup carrot juice
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon curry powder
Coarse salt and freshly ground pepper
1 large head romaine lettuce (about 1 pound), cut crosswise into 1-inch-wide strips
1/2 red bell pepper, halved and thinly sliced
1/3 cup edible sunflower seeds, toasted
- In a small skillet, bring the carrot juice to a boil. Reduce the heat; simmer until reduced by half, about 5 minutes. Pour into a large bowl. Whisk in lemon juice, oil, and curry powder; season with salt and pepper. Add lettuce and red bell pepper; toss to coat. Sprinkle sunflower seeds over salad; serve.
- To make toasted sunflower seeds, heat a small skillet over medium heat. Add sunflower seeds; cook, tossing until puffed and golden brown, 1 to 2 minutes. Makes 1/3 cup.