Hello from Kansas City! I’m glad to be home with Cookie. We have a lot of snuggles to catch up on. I’m still mentally processing my post-cookbook Morocco vacation, but I’ll share more about it soon. I’m actually thinking about creating a separate travel/lifestyle section of the blog, with its own separate email list—would you be interested?
Today, I’m sharing my next giant salad challenge recipe—the idea being that you make the salad and dressing at the beginning of the week, and store them separately. That way, you can enjoy salad all week long! I loved your enthusiasm for the concept.
Here’s an enormous version of the little side salad with carrot-ginger dressing that you met a couple of weeks ago. It’s exactly what I’m craving after two weeks away from home.
This one’s full of leafy greens (you know those are healthy), cruciferous veggies (remarkable free radical fighters), and beta carotene-rich bell peppers and carrots. I added some cooked edamame (soy beans) for protein. Bottom line, it’s crisp and delicious and I think you should make it!
- 6 ounces chopped butter lettuce or romaine
- 1 1/2 cups edamame, preferably organic, defrosted if necessary
- 1 1/2 cups chopped purple cabbage
- 3/4 cup chopped red onion
- Florets from 1 head of broccoli, finely sliced
- 1 red bell pepper, chopped
- 1/3 cup roughly chopped fresh cilantro
- 1 batch of homemade carrot ginger dressing
- In a large serving bowl, combine everything but the dressing. Toss to combine.
- When you're ready to serve, toss in enough dressing to lightly coat all of the ingredients—or, if you intend to have leftovers, store the salad separately from the dressing, and toss individual servings with dressing just before serving. The salad will keep well this way for 3 to 4 days.