It hardly feels like winter here in New England but a winter salad is nevertheless in order.
It mixes: shaved radish, shaved fennel, thinly sliced cabbage, and hearts of romaine. It’s dressed in a buttermilk dressing.
Tang and crunch. Slightly bitter components. It’ll partner beautifully with salmon and Brussels sprouts.
What’s for dinner in your house?
I love a crunchy salad and yours looks so good.
Normally I make a fancier meal on Sundays, than the regular week but not today. Tonight was a lazy dinner using leftovers. From the freeze, I took out a huge bowl of vegan white chili that I had made a few weeks ago. The chili is made with white beans, 2 cups poblano peppers , chopped and seeded, 1 large zucchini diced, onion, garlic, 1/4 cup quinoa, veggie broth, salt, pepper, oregano, cumin, ground coriander. juice of half a lime and served with lime wedges and chopped fresh cilantro. A simple salad of sliced avocados and oranges sprinkled with finely diced red onion and a light vinaigrette accompanied the chili..
Your vegan chili sounds yummy. I usually load mine with carrots and mushrooms, so this is a wonderful variation.
The salad was not tasty. Not sure why. Second time recently I’ve had flavorless cabbage. A chore to chew. And the fennel didn’t add the pizzazz I thought it would.
I’ve been craving salad, so yours and Marti’s sound so good (sorry yours wasn’t better Dee). Back when I was eating salad, I really enjoyed adding orange slices! Yum.
I wish I could eat these yummy salads right now. I love cilantro, avocado, red onion…radish, romaine, Brussel sprouts…ahhhh! Sounds DeLish!!
I’ll second Nancy’s orange salad … I make mine with mixed greens, mandarins, crumbled queso fresco, and walnuts, dressed with a light lemony vinaigrette … that said, yesterday we “froze” while watching our grandson play baseball (it was only 40 degrees, not quite freezing, but we’ve gotten wimpy in our old age and took forever to thaw out) … so a hearty stew was what I craved: sauteed pork and red onions, doused with beer and salsas (plural, it’s Texas after all), then baked low and slow, filling the house with savory aromas, the better to warm us from the inside out
Wow. Between your and Marti’s flavors, I’m wishing I lived where TexMex was available. Your salad sounds amazing.
Alaskan Cod baked with herbed/buttered/crushed Ritz and sour cream, with a side of roasted root vegetables.
Ritz makes the best crumb doesn’t it?
Mrs. Cravendish chicken pot pie…almost burnt. Yum.
You’re funny!
More often than not, I am Chef Incinerati.
Reheated artichoke lasagna. Saturday I made the huge Gluten Free Goddess vegan praline pecan crust pumpkin pie. That did me in 🙂 what yummy meals get out in this crowd!
Yeah there are some good cooks in this cohort. Including you! Artichoke lasagna sounds really good.