Asparagus, fresh and green, means spring to me. I’m always happy when I see spring asparagus in the market. Today’s treat is an asparagus salad with a lemon vinaigrette. Start with the freshest asparagus you can find. Grill after tossing with a little olive oil and salt and pepper. Add spring baby lettuce, tomatoes, a little cheese, and even mushrooms if you’re in the mood.
It’s time for another great salad: baby greens, orange sections, fresh strawberries and blueberries topped with nuts. I’ve made a few arugula salads since fall and this salad was originally made with baby arugula. It works well with arugula (below) or a mix of baby greens with a simple lemon juice and extra virgin olive oil dressing.
Several years ago I wanted to come up with a cabbage salad. I love cabbage – its crunchiness and taste. Cabbage is a low-calorie, fiber-rich vegetable with health-benefiting phytochemicals. It is healthy and filling with lots of fiber. I am not a fan of most cole slaws as most restaurants pulverize the cabbage and carrots in a food processor until it has little resemblance to the original produce and then douse it with too much sugar. Every now and then I am pleasantly surprised but not often. I really like chewing a great salad whether lettuce or cabbage and savoring the flavor. A local diner I love gave me the idea for cabbage Waldorf with their chicken Waldorf salad with carrots, celery, apple and fresh sliced grapes instead of raisins. The mound of salad is surrounded by beautiful red slices of tomato. This quickly became one of my favorite lunches at the diner. Read More