A Winter Spinach Salad with warm rice and beans, and tons of winter veggies like fennel, broccoli and radishes, smothered in a lemon, garlic dressing.
It’s January. Isn’t this the time of year we’re supposed to be doing a detox?
Let’s face it. The “holidays” really start when Halloween rolls around. There’s candy everywhere, lurking in the sewer to grab our ankle and drag us into the darkness like the clown in IT. Damn that clown. Next is Thanksgiving. We’re thankful for family, friends and abundant food as we abundantly stuff our faces and expand our waistlines with heavy sauces and pies. Then there’s Christmas. And what is the true meaning of Christmas? Apparently in my house it’s cookies. Finally, New Years Eve means more drinks, food and merriment. After all that, January 1st rolls around and hits us like a hunch punch hangover. It’s time to suffer for our sins with diet and detox, right?
That little voice in our heads says…..but I don’t wanna be hungry.
Me either, little voice, me either. Hey! I’ve got an idea! How about we just add some healthy recipes like warm soups and flavorful winter salads. In fact, I start every new year with my 21-Day Reset and focus on adding back the healthier foods I’d temporarily replaced with heavy holiday foods. Without feeling deprived, I take some time to get back on track. To reset. I’ve already lost five pounds and feel lighter, cleansed and focused.
Adding this Winter Spinach Salad with Warm Rice and Beans as a lunch or dinner salad is a great place to start cleaning up your eating habits for the new year without feeling hungry.
I love the crisp, hearty veggies of winter. Rich fennel, crisp radishes and crunchy broccoli make me so happy. And the dressing? Don’t get me started! I doubled the lemon garlic dressing recipe because it’s so incredibly delicious. It would also be the perfect as a marinade for tofu.
Bonus! If you’d like to join me and do the 21-Day Reset, get 20% off by using code 20OFF21DAY, and, get your cookbook of choice by emailing dawn(at)floridacoastalcooking.com to let me know which one you want…..Smoothies for Health, Plant Protein Power or Satisfy in Six Ingredients or Less. *Offer expires Jan 31st, 2018.
- 2 cups cooked rice
- 2 cups cooked or 1 15-oz can cannellini beans, drained and rinsed
- 1 head broccoli, florets finely chopped
- 1/2 medium fennel bulb, sliced finely
- 1/2 sweet onion, sliced thinly
- 4 radishes, sliced thinly
- 4 cups fresh baby spinach, packed
- Salt and fresh ground pepper
- 1/2 cup fresh lemon juice
- 1 Tbsp Dijon mustard
- 6 cloves garlic
- Heat the beans and rice over a in a small pot until just warmed; place in a large bowl.
- Meanwhile, blend the dressing ingredients in a magic bullet or blender.
- Add broccoli, fennel, radishes, spinach, onion, salt and pepper to the bowl with the rice and beans; pour dressing over evenly, toss well to coat.
- Double the dressing recipe if you like lots of dressing! (That's what I did.)
- This salad keeps nicely in the fridge for up to four days - even with the fresh spinach added in. In fact, the dressing begins to marinate the ingredients for even more flavor.
Amount Per Serving
Total Fat 0.5 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 198.9 mg
Potassium 348.4 mg
Total Carbohydrate 21.6 g
Dietary Fiber 4.1 g
Sugars 1.6 g
Protein 4.8 g
Vitamin A 22.8 %
Vitamin B-12 0.0 %
Vitamin B-6 3.6 %
Vitamin C 28.2 %
Vitamin D 0.0 %
Vitamin E 1.3 %
Calcium 5.5 %
Copper 1.9 %
Folate 7.7 %
Iron 8.9 %
Magnesium 3.4 %
Manganese 8.4 %
Niacin 1.0 %
Pantothenic Acid 0.7 %
Phosphorus 1.7 %
Riboflavin 1.9 %
Selenium 0.7 %
Thiamin 1.6 %
Zinc 0.9 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.