All content copyright Katrina Hall 2008 through 2014





Wednesday, April 22, 2009

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!

14 comments:

Barb said...

Mmmmm - I made this sometime last summer after finding it on your site and it is so good! Thanks for the reminder - I'll make it again soon.

Pictures are so pretty!

katrina said...

Hi Barb! I constantly cycle some recipes here - usually because I'm making them for myself and want to nudge folks to try -
I remember reading somewhere that most people constantly make the same 20 recipes! I explore a little more than that, but I do have a few big favorites, and this is one. Happy you enjoyed this!

Martha said...

There is nothing like vegetable salads in spring and summer -- yours looks wonderful!

katrina said...

Thank you, Martha! I get so excited about this salad! I hadn't realized how sweet cabbage is, fresh or lightly simmered for a short time. Great for a group, and obviously, tons of vitamins and fiber. So happy you enjoyed it.

Maria said...

I love salads when it is warm out. I usually eat very light in the Spring and Summer. This is perfect!

Kalyn said...

A winner! I love cabbage in most any type of green salad.

katrina said...

Maria - I'm with you! Nothing like a fresh veggie salad and maybe a roll in warm weather. And, of course, all those beautiful fresh berries, which I'm eagerly waiting for. Thanks for swinging by!

katrina said...

Hi Kalyn - and a Happy Blog Birthday again, to you! I've come late to fresh cabbage ( having loathed the usual coleslaw) but you are so right - it's sweet, crunchy, delicious!

Ana said...

I'm trying to find you on twitter--how?

katrina said...

Hi Ana - it's with the blogs - under tweeting on twitter - but so far, I only tweet with food bloggers. Is that best for you? If so, will accept.

Susan from Food Blogga said...

It sounds so light, fresh, and delicious.

katrina said...

Thanks, Susan! It IS light and refreshing - but also a whiz bang way to make up salad for a week for brownbagging! Tightly closed in individual containers, these salads pretty much last the week -the best way I know to make sure I'm eating well. Delighted you enjoyed!

Luna said...

This sounds wonderful! I got all the ingredients to make it tonight. But, do you put the dressing on, and pack it into lunches? Does this "keep" with the dressing on it, or should I leave it off? Thanks! ~Luna

katrina said...

Luna - this keeps just fine for up to 5 days ( if refrigerated) with the dressing. There's actually very little dressing per salad - so it doesn't get soggy. Enjoy - it is a wonderful salad!