If you had leftover cabbage, as we did, it's easy to turn into a crunchy salad with other cruciferous veggies or bitter greens (arugula, chard, spinach, collards, etc).
Salad
Cabbage chopped fine.
Kale, chopped
Medium carrots, shredded
Young broccoli stalks, chopped.
Nuts or seeds (sesame seeds, sunflower seeds, or pumpkin seeds)
Fruit (Dried cranberries, blueberries, strawberries, etc)
Herbs (thyme, rosemary, mint, oregano flowers)
Flowers (violets, nasturtiums, etc)
Cheese (bleu, gorgonzola, or any softish stinky cheese)
Laurie's Vinegar Dressing (plus)
1 part vinegar (cider, balsamic, or white wine)
3 parts oil (olive, avocado, or cashew are good choices)
2 tablespoons of fruit jam or conserve per 1 part vinegar. Our favorites are Jeanne's Quince Jam and our homemade Apricot Jam.
Salt and pepper to taste.
In a small saucepan, heat vinegar and jam. Let cool and add oil. Put mixture in a jar with closely fitting lid and shake vigorously before serving.
Plate veggies, top with herbs, flowers, fruit, cheese, and seeds. Add dressing to taste.
This is a hearty salad, it lasts several days in the fridge, even with dressing, and is a great work/school lunch or dinner. I will even take this in the field in my tiffin box!
Lunchtime!
Kat
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