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The Sandwich--veggie Roll

Tad Seaborn/The Globe and Mail

The holiday decorations are drooping and egg nog is no longer an acceptable milk substitute. Yes, it's time to eat healthy. But cheer up – eating lighter can still be flavourful, and even feel good after all the indulgence. Veggie wraps are quick to make and can be customized to your tastes. Take your favourite salad and turn it into finger food by wrapping it in rice paper.

Lemon dressing

juice of 1/2 lemon

1/2 tsp honey1/3 cup grapeseed oil (or another neutral oil)

salt and fresh ground pepper

Wrap

shaved fennel

red cabbage

fresh basil

mandarin orange segments

rice paper

Method

Simply toss the veggies, basil and orange in the dressing, moisten the rice paper in warm water and use to wrap a small bundle of salad. And make at least 4 – you might be surprised that you start to crave them.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More

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