Downshifting from the holiday opulence and overload requires strong will power - I am halfway there, making my favorite veggie slaw, but now I'm about to run to the market for a little brie and crusty bread to make a nice little hot sandwich:)
This is a wonderful stuffing for pita sandwiches, with turkey or without, and I've even used it in boneless chicken rollups, but most of the time I eat it as is. Crunchy, fresh, and sweet with the flavor of fresh cabbage, it's a dandy lunch or light supper - or for breakfast, inside a fluffy omelet. What a terrific way to christen my new food processor!
This makes around 4 1/2 cups of salad.
2 cups shredded fresh cabbage
2 cups finely sliced fresh de-stemmed spinach
a handful of cherry tomatoes, sliced in half
1/2 cup sliced scallion greens
2 T. minced parsley or celery
3 T. red wine vinegar
1 T. olive oil
1 t. oregano or basil, dried or fresh
1/2 t. kosher salt
lots of freshly ground pepper
Mix all ingredients together in a bowl and toss gently. Store in a tightly closed container in the fridge - it should keep fresh for four days.
Almost the end of 2012 - can you believe it?