Wednesday, June 15, 2011

Triple-A Salad and a Cookbook Tip

Hubby has the two kids who are home this summer out working in the fields, but supper is ready to go whenever they show up here.  I baked sweet potatoes, broiled chicken legs, sauteed turnip greens, and created this Triple-A Salad:


1 cup broccoli slaw (packaged or make your own--just shreds or matchsticks of broccoli stem with some carrot and probably a bit of cabbage)
1/2 cup matchstick carrots (packaged or make your own)
2 stalks of celery, chopped
2 radishes, sliced thin (I quartered the slices)
4-6 snipped-up dried apricot halves
1 navel orange, diced (making sure all the juice goes in the bowl!)
1 small apple, diced
1 teaspoons grated fresh ginger (or 1/2 tsp dried, if you must)
1 oz toasted chopped almonds (Get it? The bold items are the A's. :-) )

Combine all ingredients and let sit for a half hour to combine flavors.

Verdict: EXCELLENT.  This is another variation on a theme I've come to enjoy--a crisp, bright salad of cruciferous veggies and fruit, along the lines of a carrot salad. Most of the ones I've made include the base of broccoli slaw or cabbage slaw, carrots, dried fruit (currants are nice), and apple or pear with some kind of citrus. Nuts really dress it up.

Here's a tip:  The Joy of Cooking (1997 edition) has a recipe on p. 281, "Lentils and Tomato Sauce With Elbow Macaroni and Fried Onions," and Egyptian/Syrian dish that can be easily adapted to nutritarian purposes. Its distinctive is a lovely seasoning of cumin, coriander, and allspice in a diced-tomato and onion sauce over pasta.  I served it with a topping of raita (cucumber and a little honey with fresh mint in plain lowfat yogurt).

1 comment:

  1. We nutritarians know we might be able to eat this whole salad as a meal, but it's pretty big, probably about five or six cups. So consider it 4 - 6 large servings, or a dozen polite regular-people servings. :-)


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