Jamie says: Merry Christmas, everyone! It’s so nice to be home and to be spending quality time with my family. The Christmas family marathon began Saturday with a cousins’ dinner at my Godparents’ home, followed by a Sunday brunch at Grandma’s, then a Christmas Eve feast at our home, and soon to be concluded with Christmas dinner at my aunt and uncle’s house. I love the traditions and the memories that come along with them.
This year had an interesting surprise- our refrigerator broke down right before our big party! Despite this little hurdle, it all worked out… our family came to the rescue with brigades of coolers, we managed to feed the masses, load the coolers, and to “keep calm and carry on,” as my Mom said. Today’s Christmas breakfast and lunch were a little out of the ordinary, but hey, you just got to laugh at these things and remember it’s not always about the food- it’s about the people. (Hence, this recipe was from another day this Christmas season.) I’m so thankful for all the blessings that I have. And Santa was wonderful to us as always…
This simple salad only took minutes to make but tastes quite exquisite.
Red (background) and green(s) for the holiday. Have a happy, healthy, and Merry Christmas, everybody!
Balsamic Arugula Salad with Salmon, Pears, Walnuts, Raisins, and Shaved Coconut
- 2 cups arugula
- 3 oz (6 oz) pink wild Alaskan canned salmon (Bear & Wolf)salmon
- 1/2 pear (Barlett)
- 2 Tbsp raisins
- 10 walnut halves
- 1 Tbsp balsamic glaze
- 2 tsp coconut flakes
- Place arugula in a bowl. Drain salmon, chop pear, and add both to salad.
- Top with raisins, walnuts, balsamic glaze and coconut flakes. Enjoy!
- Nutrition note: Enjoy holiday food in moderation and include some greens and veggies, too.