Cold winter days suppose longer peridos of time spent at home and eating more carbohydrate high-fat foods, more junk food and  pastry.


If you feel that your stomach cannot take it anymore, try going organic. You need a fresh and halthy meal for cold winter days? Then you are going to like this article. It is just for you! Read along.


Here we offer you several winter salads recipes that will make you long for more. Take a look at them and try out the ones you like the most:


Salad with Oranges, Mustard Greens and Dates




2 oranges

½ teaspoon of honey

1 tablespoon of balsamic vinegar

2 tablespoons of extra-virgin olive oil

½ pomegranate seeds (if you like)

1/8 taspoon of salt

6 Medjool dates (sliced)

6 cups of organic mustartd greens

¼ cup of toasted pistachio nuts

Black pepper




Remove the peel of the oranges and slice them. Make sure you reserve the juice. Then mix the honey, vinegar, salt, oil and a tablespoon of the orange juice in a large bowl. Whisk the mixture. Add the mustard greens. Add the desired amount of salt and pepper.


After that garnish the mixture with pistachios, dates, pomegranate seeds and the orange segments. Bon apetit!


Italian Antipasto Salad




1 bag of Italian Family by Fresh Express

4 ounces of mozzarella

4 ounces of provolone

10 ounces of salami

3 roma tomatoes (diced)

1 cup of gree olives (chopped)

½ cup of parmigiano reggiano




1 shallot

1 garlic clove

½ cup of red wine vinegar

1 cup of extra virgin olive oil

¼ teaspoons of oregano (dried)

Kosher salt

Ground pepper


*Garlik and shallot should be minced




Mix the bag of Fresh Express Italian, salami, mozzarella, provolone, olives and tomatoes together in a salad bowl. Add vinegrate to taste. Then add pepper. Sprinkle parmigiano reggiano over the mixture. Enjoy!


Beet and Goat Cheese Salad




1 big beet

½ apple (sliced)

¼ cup of toasted pumpkin seeds

1 bag of baby spinach

2 oz of crumbled goat cheese



1 tablespoon of honey

1 tablespoon of Dijon mustard

¾ cup of extra virgin olive oil

¼ cup of champagne vinegar

Freshed pepper (cracked)

Kosher salt




Heat the oven to 400 degrees before you start cooking the salad. Slice off the leaves of the beet. Then wash it and wrap it in aluminum foil. Put it on a baking sheet. Roast it for 40 minutes. Let it cool down. Remove the foil carefully. After that mix the pumpkin seeds, spinach, apple and vinaigrette. Place on top of the mixture beets and cheese goat.


How to prepare the dressing:


Mix all the ingredients in a blender (without the oil). Stir well. After that start adding the oil little by little. That’s it. Enjoy!


Bean Salad




2 lemons

2 tabblespoons of olive oil

3 clves of chopped garlic

1 bag of Veggie Mix by Fresh Express

16-20 shrimp

1 dash of red chilli flakes (crushed)

½ cup of grape tomatoes

½ cup of parsely (chopped)

1 can of cannellini beans

Black pepper

Coarse salt




Heat oil in a pan and put the two lemons sliced in two. Add garlic, shrimp and chilli flakes and fry for about 4-6 minutes. The lemon should become a bit caramelized. After that add the parsley and the beans. Toss to coat. Wait for the mixture to cool and add the desired amount of salt and peper.


Place the mixture over the Veggie Mix. To serve, put shrimp on top of the salad. If you want, you may sqeeze lemons onto the mixture or let guests sqeeze lemons by themselves by placing a half lemon on each plate. Bon apetit!


Author Bio: Connie Jameson knows a lot about cooking and healthy eating. As a manager of she takes a lot of cares for her health.

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