veggie salad

Yesterday I made the first batch of veggie salad in ages . Now that the weather is a little warmer, I'll make this at least once a week. It's healthy, delicious, and versatile - I use it in omelets, stuffed into pita pockets with tuna or thinly sliced chicken, on pizzas. And it's easy to pack for picnics, as well.

I now use the little grape tomatoes thrown in, instead of diced fresh tomatoes, so people who don't like tomatoes can easily pick them out. I also make a variation with low fat cottage cheese, but I leave that out if the weather is really warm, or if I'm serving it to the non-dairy folk.

How to make:

2 cups thinly sliced or shredded fresh cabbage ( I use the Kitchenaid shredder cone)

2 cups thinly sliced, de-stemmed spinach

a handful or two of grape tomatoes, whole or halved

6 scallions, trimmed and sliced thinly

4 tablespoons or more finely chopped parsley

1 cup low fat cottage cheese ( optional)

The dressing:

I find sometimes I need to add a little more olive oil, or more vinegar after the salad is dressed - it depends on the cabbage, I think, which changes from batch to batch.

3 T. red wine or herbal vinegar

4. T. olive oil

1 t. oregano or basil

several turns of the peppermill

kosher or vegetable salt to taste

Toss gently and serve. This also packs well for brown-bag lunches. It should keep well for about 5 days, properly refrigerated.

Enjoy Mother Earth Day!