In our Middle Eastern country produce is strictly seasonal, so by now I feel like I’m going to cry if I see another apple, orange or banana, and I’m thoroughly tired of salads with tasteless tomatoes and soggy cucumbers. This delicious, crunchy mix appeared like a salad epiphany of sorts when my friend Bahar had our family over for dinner recently.
When my husband and I commented on how much we liked the salad, she said, “I’ve been eating this all winter. I love it. Isn’t it great to enjoy winter produce? ” I thought, “So simple. Why didn’t I think of this?” Bahar said she eats a bowl of this salad to start off dinner most evenings, so she’s less hungry for the main dish. I thought, “Hmm, that’s why she’s fifteen pounds thinner than I am.” 🙂
So now that we’ve come to the tail end of winter, here’s something delicious to munch on while we hang in there waiting for spring. It’s just around the corner!
Crunchy Winter Salad
4-5 cups of lettuce, shredded or cut fine
1 cup grated purple cabbage
1 cup finely chopped cauliflower
1 heaping cup finely grated carrot
2-4 TBSP coarsely chopped walnuts or pecans (depending on how nutty you like things)
A food processor works well to grate the cabbage and carrot, but I prefer grabbing the old fashioned grater for easier clean-up. Toss the fresh ingredients, and sprinkle walnuts or pecans on top. We like oil and balsamic vinegar for dressing. Leftovers keep fresh in the fridge until the next day.
Living overseas, we’ve lost our taste for bottled salad dressings, so here are two natural alternatives to oil and vinegar that are easy to mix up:
Creamy Yogurt Dressing
¼ – 1/3 cup yogurt
¼ cup mayonnaise
½ tsp. mustard
1 tsp. sugar
1/8 tsp. salt
Dash of pepper
Asian Style Dressing
¼ cup soy sauce
¼ cup olive oil
1 tsp. balsamic vinegar
1 tsp. sugar
½ tsp. sesame oil
So here’s my current favorite salad, which my kids have actually started to complain about since I’ve served it every night for two weeks. (I do have a compulsive tendency to go overboard.) What’s your favorite?