in other words
april19
9
An Unusual Culinary Column: Mother Nature, Can You Hear Me?
2018
By Karen Kain
I am more than ready for the sun
to start shinning. I know that I am be-
ing impatient, but I get a cold chill with
these grey wet days. In my attempt to
get Mother Nature to pay attention to my
request of more sunshine, I am sharing a
few salad recipes with you.
While visiting down south, I
found some good salad ideas that are
pretty tasty. The first salad I am sharing
with you is quite unique. I have never
eaten sweet potato in a green salad un-
til last winter. At first, I was skeptical.
After taking a few bites, I found it to be
a nice addition. This is a perfect hearty
salad for those days that are a bit chilly.
I love adding rice or quinoa into salads.
You can use either with this recipe. I am
always a fan of adding a small amount
of a strong flavored cheese into the mix.
I think the blue cheese worked perfectly,
but you don’t have to add it. I served this
salad at my book club night and received
rave reviews.
Last year the new rage was
shredded cauliflower. This year broccoli
slaw is the big hit. Broccoli slaw is the
same idea as coleslaw, only instead of
cabbage you shred the stalks of broccoli.
I have eaten a few different salads made
with broccoli slaw. It is often combined
with finely chopped kale. Trader Joe’s
sells some nice prepackaged versions
that are really great, but I wanted to
make up my own. I did a little research
online and think I have come up with a
few good recipes to share with you. This
is another way to hide healthy greens in
meals and get your picky eaters to enjoy
them.
My next salad is a Broccoli &
Carrot Slaw with Vinaigrette. I really
like this salad. It has the perfect amount
of sweetness from the apples and car-
rots. The walnuts give it a nice crunch.
My last salad is the Super Easy
Broccoli & Kale Slaw Salad. This is just
a simple salad and the dressing is spot
on. Feel free to add your favorite ingre-
dients to the mix.
I hope that I have given you
some new salad ideas. I am going to
keep eating salads and do my best to pa-
tiently wait for summer. As I wait, I will
be getting my hands in the dirt to start
my seeds.
Sweet Potato & Beet Salad
Ingredients:
4 Cups of green salad,
I used a spring mix
2 Large beets, peeled,
roasted and chopped
1 Large sweet potato, baked, peeled and
cut into pieces
1 Cup of cooked quinoa, about ½ cup
before cooking
¼ Cup toasted almond slivers
½ Cup blue cheese, crumbled
¼ Cup chopped fresh coconut, optional
For the Cilantro,
Tahini, Avocado Dressing:
1 Avocado
2 Tablespoons lemon juice
¾ Cup cilantro
1 Clove garlic
2 Green onions
1 ½ Tablespoons tahini
1 Tablespoon plain yogurt
1 Tablespoon apple cider vinegar
1 Tablespoon honey
Salt & pepper to taste
Olive oil if you need to thin it down
Directions:
Add all the salad ingredients together.
Using a food processor, mix the dressing
ingredients together and serve over the
salad.
1 Tablespoons apple cider vinegar
1 ½ Teaspoon Dijon mustard
½ Teaspoon salt, or to taste
Directions:
Grate the apples, then mix the apples
and the lemon juice together. Add all the
grated veggies with the nuts and cran-
berries into a large salad bowl and toss
together. Whisk the vinaigrette ingredi-
ents together. Pour over the salad.
Super Easy
Broccoli & Kale Slaw Salad
Ingredients:
2 Cups broccoli slaw
2 Cups finely chopped kale
½ Cup grated carrot
½ Cup dried cranberries
½ Cup slivered almonds
Vinaigrette ingredients:
1
/ 3 Cup white wine vinegar
¼ Cup vegetable oil
2 Tablespoons sugar
1 Teaspoon Dijon mustard
½ Teaspoon celery seed
½ Teaspoon salt
Directions:
Add the broccoli, kale, carrot, cranber-
ries, and almonds together in a salad
bowl and toss. Whisk the vinaigrette to-
gether and pour over the salad and serve.
Broccoli & Carrot
Slaw with Vinaigrette
Ingredients:
2 Cups shredded broccoli stalks
2 Cups shredded carrots
2 Cups finely chopped kale
2 Cups large honeycrisp apples, peeled
and grated, about 2 apples
¼ Cup fresh lemon juice
1 ¼ Cup raw walnuts, chopped
1 Cup dried cranberries
For the vinaigrette:
1 Tablespoon pure maple syrup
2 Tablespoon olive oil
Karen Kain can be reached at Karen-
Kain8@icloud.com.
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