Crunch and munch: Warm up to winter salads

02/28/2013 12:24 AM

02/28/2013 12:36 AM

Winter veggies, from roots and greens to members of the Brassica family, make great salads. During cold, dreary days, these easy, go-to winter salads are sure to hit the spot.

Purple potatoes with romaine, bacon and chipotle buttermilk dressing

Makes 2 dinner-size or 4 first-course salads


2 pounds purple potatoes, chopped into 1-inch chunks

2 tablespoons olive oil

Sea salt and pepper

4 slices (or 8, if serving 4) thick-cut bacon

1 head romaine, cut into 1-inch slices

4 green onions, chopped

Chipotle buttermilk dressing (see recipe, below right)


Preheat oven to 400 degrees, and line a cookie sheet with foil. Place potatoes on the cookie sheet and toss with the olive oil and a big pinch of sea salt and pepper. Bake for 30 to 45 minutes, flipping the potatoes over about halfway through so they brown on both sides.

While the potatoes are cooking, fry bacon till crispy, then drain on paper towels. Crumble bacon.

Divide the romaine among plates and top with potatoes, bacon crumbles and green onions. Drizzle chipotle buttermilk dressing on top and serve right away.

This recipe is from Ellise Pierce.

Per serving, based on 2: 653 calories; 22 grams protein; 93 grams carbohydrates; 24 grams fat; 16 milligrams cholesterol; 367 milligrams sodium; 15 grams fiber; 32 percent calories from fat.

Chipotle buttermilk dressing

Makes about 1½ cups


1 clove garlic, minced

2 chipotle chiles in adobo, finely chopped

A handful of fresh cilantro, finely chopped

½ cup good mayonnaise, such as Best Foods

½ cup sour cream

½ cup buttermilk

Pinch of sea salt and pepper


Whisk together ingredients and refrigerate for half an hour before serving. Taste for seasonings.

This recipe is from Ellise Pierce.

Per 2 tablespoons: 98 calories; 1 gram protein; 1 gram carbohydrates; 10 grams fat; 8 milligrams cholesterol; 94 milligrams sodium; trace fiber; 90 percent calories from fat.

Broccoli with cranberries, pecans

Serves 4


2 large heads of broccoli, florets removed (about 4 cups)

Small handful dried cranberries

Small handful pecans, toasted

About 1 tablespoon grated Parmesan

1 squeeze fresh lemon juice (about 1 tablespoon)

Sea salt and pepper


Put steamer basket in medium saucepan along with about ½ cup of water. Place broccoli in basket, cover with lid and turn heat to high. It will take only a few minutes to steam once water boils. Place steamed broccoli in a large bowl.

Add cranberries, pecans, Parmesan and lemon juice, and toss. Season with salt and pepper to taste. Serve warm or at room temperature, or top with a poached egg for a light lunch or dinner.

This recipe is from Ellise Pierce.

Per serving: 59 calories; 3 grams protein; 5 grams carbohydrates; 3 grams fat; 1 milligram cholesterol; 3 grams fiber; 45 percent calories from fat.

Roasted haricots verts with tomatoes and arugula

Makes 2 dinner-size or 4 first course salads


1 pound haricots verts, stems removed but ends left untrimmed

12 ounces cherry tomatoes, halved

2 tablespoons olive oil

Sea salt and pepper

2 big handfuls arugula

Sherry vinegar


Preheat oven to 450 degrees and line a large cookie sheet with foil. Place haricots verts and cherry tomatoes on cookie sheet and toss with olive oil and a big pinch of sea salt and pepper. Cook till the green beans begin to brown on the tips and the tomatoes soften, about 30 minutes.

Mix the warm vegetables with the arugula, add a splash of sherry vinegar and additional sea salt and pepper if needed, and serve immediately.

Note: Regular green beans will work just as well.

This recipe is from Ellise Pierce.

Per serving, based on 2: 219 calories; 5 grams protein; 22 grams carbohydrates; 14 grams fat; 31 milligrams sodium; 9 grams fiber; 54 percent calories from fat.

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