You can use up all those summer vegetables that are so fresh right now: green cabbage, spinach, scallions, parsley, and juicy tomatoes, which is definitely a bonus. Fill a bowl and it's lunch. Add a heaping tablespoon to your hamburger bun and top with a hot grilled burger. Layer over a smoked turkey sandwich, or serve as a side to fresh fish or lobster. I love the versatility of this salad for just about any meal - even breakfast. I often add cottage cheese to the vegetable mixture, which adds a little more heft to the salad, especially if that's all you're having.
In the past, I've used the shredding cone for my KitchenAid mixer, but a part has gone missing, so I sliced everything by hand. I wasn't able to slice it as thinly as I prefer, but it was delicious as always - I love the oregano dressing, so I made twice as much.
2 cups shredded or thinly sliced fresh green cabbage
2 cups de-stemmed thinly sliced large-leaf spinach
1-2 cups chopped tomatoes or halved cherry tomatoes
6 scallions, sliced (both tops and bottoms)
4 tablespoons minced Italian parsley
1 cup cottage cheese (optional)
Place in a large bowl.
(you can easily double this if you like a lot of dressing)
3 tablespoons red wine vinegar
3 tablespoons good olive oil
1-2 teaspoons dried oregano
kosher salt to taste
freshly ground pepper to taste
Toss the salad well before serving. This keeps well in the fridge in a covered container.
One of my neighbors offered me some somewhat wild pears from a tree she has tucked in the corner of her yard - so many pears some of the branches have broken. Not a clue what to make when they're ripe - right now they are very hard. Ideas?