Let’s face it, holiday treats trump vegetables. Even for salad groupies like me, the lunchtime standard looks a little lackluster next to something as glamorous as baked brie.
No matter what advice Women’s Health gives me about eating off of small plates for portion control, filling up on carrots and celery or drinking lots of water – I am still probably going to have an extra cookie. Or five. And that’s totally ok – because heck, it’s Christmas and everyone’s brought their sugary best!
For me it’s not about skimping on the festive morsels, it’s about feeling like I’ve eaten enough good stuff in my day to warrant some of the naughty stuff.
These past few weeks I have consciously been trying to create salads that I can get excited about so I can fully enjoy some healthy food before I hit up the dessert buffet.
Last week I shared another salad that I deemed “festive” and I think this one is worthy of the same label – just look at that color combo!
Tomato and White Bean Salad with Roasted Green Beans and a Balsamic Reduction
- 20 cherry tomatoes, halved
- 1 cup of white beans, cooked and rinsed
- 1 cup of green beans, chopped into bite sized pieces
- A handful of basil, roughly chopped
- Olive Oil
- Salt & Pepper
- Balsamic Reduction
- 1/3 cup balsamic vinegar
Pour balsamic in a pan and sprinkle with salt. Bring the vinegar to a high heat and let it boil, stirring occasionally until it is reduced by half. It should have a syrupy consistency and a sweeter flavor. Let cool.
Preheat the oven to 200 C/400 F. Toss green beans with olive oil, salt and pepper and bake on a lined oven tray for 10 minutes until tender. Let cool.
Combine tomatoes, white beans, green beans, 3/4 of the basil and salt&pepper together. Drizzle with balsamic reduction and sprinkle with the last of the basil leaves. Serve pre-cookie binge.
This salad also stores well in the fridge for a day or two.