There is no green to be found anywhere outdoors in these parts right now, people. And so I've attempted to comfort my winter-weary self by coming up with some new green salads to enjoy in the warmth of my kitchen (while I half-laugh, half-cry at the frozen, browned stalks of kale I can still see peeking desperately through the snow mound that was once our vegetable garden. Don't give up, kale!!)
This winter salad is one I put together last week, when two of Matt's brothers (one of whom was visiting from Australia) joined us for a lovely family dinner. It makes good use of hearty vegetables and fruits that have a nice crunch to them even in winter, and the bright colours and varied flavours are appealing to both the eyes and taste buds.
Winter Salad
You'll have to forgive me for not providing precise measurements in this recipe -- I never measure anything when I make a salad! Add as much or as little of each vegetable and fruit as you like and I'm sure it will be delicious!
For the salad:
mixed greens
baby spinach
red cabbage, thinly sliced
broccoli, cut into small florets
carrots, peeled and thinly sliced into coins
red apple (I used a Gala), cored and thinly sliced
raw cashews
For the dressing:
(measurements are approximate)
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
1 tbsp dijon mustard
1 tbsp pure maple syrup
sea salt and pepper, to taste
In a salad bowl, combine the greens, spinach, cabbage, broccoli, carrots, and apple.
Place the olive oil, white wine vinegar, dijon mustard, maple syrup, sea salt and pepper in a jar with a tight-fitting lid. Shake vigorously to combine all of the ingredients.
Pour the dressing over the salad and toss gently until all of the greens are lightly coated. (Any unused dressing can be stored in the fridge for later use.) Sprinkle the cashews over the salad, and then serve and enjoy.
This cheerful salad won't make our long, cold winter go away, but it might help us to forget it about it for just a little while! Stay warm out there.
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