I often say that soup is the winter equivalent of a salad. If prepared correctly, a vegetable-based soup can be as healthy, light, and nutritious as a bright summer salad. However, salads themselves can be great in winter time too, with a few tweaks.
Make a salad winter-ready by adding seasonal veggies and a warm element. Here, I added pomegranate seeds pearled couscous. You could try another grain – like quinoa or faro – but I prefer the doughy, soft texture of the pearled couscous. Seeding a pomegranate can be a pain, but it’s always worth it.
Pomegranate Greek Salad
Cook 1 package pearled couscous according to package directions. Top 2 cups mixed greens with 1/3 cup cooked couscous, 5 diced olive, 2 ounces cubed feta cheese, ¼ cup diced cucumber and ¼ cup pomegranate seeds. Dress with 1 tablespoon Italian dressing.
Yield: 1 serving. Per Serving: $3.89, 493 calories, 22g fat, 59g carbs, 14g protein.