These healthy and delicious side-dishes are perfect — and easy — choices to bring to your next holiday potluck.
Healthy Spinach Veggie Dip
- 1 ½, 9-10oz packages of frozen spinach (approximately 15oz total), thawed
- ½ small red pepper, finely diced
- 1 cup sliced mushrooms
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 16oz plain Greek yogurt (not fat free or reduced fat)
- ½ cup finely shredded parmesan cheese
- Black pepper
- Squeeze as much water as possible from thawed spinach, place in a medium sized bowl then set aside.
- In a large skillet, heat olive oil over medium heat and add minced garlic and chopped onion. Sauté for 3 minutes.
- Add red pepper and mushrooms to skillet and continue cooking for another 5 minutes. Remove from heat, drain, and let cool.
- Add cooled vegetables to serving bowl with spinach, and season well with salt and pepper.
- Stir in Greek yogurt and parmesan cheese and combine well (may need to use hands).
- Serve with crudité, toasted pita wedges and crackers. Enjoy!
Festive Spinach Salad with Honey Lemon Vinaigrette
- 8 cups baby spinach, washed
- 2 bosc pears, thinly sliced (can substitute firm d’anjou pears)
- ½ cup pomegranate seeds
- ½ cup crumbled bleu cheese
- ½ cup pecan halves
- ¼ cup freshly squeezed lemon juice
- 1 tsp finely grated lemon zest
- 1 tbsp honey
- 1 garlic clove, minced
- ½ cup olive oil
- Black pepper
- Place spinach in a large, shallow bowl.
- Layer other ingredients on top, starting with pears and ending with pecans.
- Place lemon juice, lemon zest, honey, garlic and olive oil in a bowl and whisk briskly to combine. Add salt and pepper to taste.
- Drizzle mixture over salad, serve and enjoy.
Winter Fruit with Prosecco Sabayon
(For adults only)
- 3 blood oranges
- 2 small ruby red grapefruit
- 3 mandarin oranges (or clementines)
- 4 large egg yolks
- ½ cup superfine sugar, divided
- ⅔ cup prosecco, divided
- 1 vanilla bean, split
- Use a sharp knife to peel each fruit and remove the white pity.
- Work over a strainer placed on top of a bowl to capture any juices.
- Thinly slice each fruit and arrange on a serving platter.
- Combine 3 tablespoons of reserved juices, ¼ cup of sugar, and ⅓ cup of prosecco, and drizzle evenly over fruit.
- Just before serving, in a double boiler or a stainless steel boil placed over a pot of simmering water (but not touching the water), whisk together the egg yolks, ¼ cup of sugar, and remaining ⅓ cup of prosecco.
- Whisk continuously until the mixture reaches 160 degrees on a candy thermometer, and coats the back of a spoon.
- Remove from heat and drizzle over the fruit.
- Garnish with citrus zest and a few brightly colored berries.
This article first appeared in the December 2019 edition of the HealthPerks newsletter.