Radical Cooking - Cold Weather Salads

From the Kitchens of Cheesecake Farms

Cooking the new old fashioned way.....
Better, faster, fresher, cheaper and healthier with lots less work.

It's chilly outside here in Virginia and summer's salad days of fresh greens, cucumbers and tomatoes are months away.

But don't worry, there's a seasonal abundance of healthfully delicious, winter greens and veggies ready to take center stage.

Salads are an important part of healthful eating.  They provide fiber and fill the plate with nutrients.  While raw is always great, some vegetables, like carrots, actually provide more nutrients when cooked.

Cold season salads are easy on the budget, environmentally responsible alternative to the high cost of out of season, out of region, hot house grown greens, tomatoes and lettuce.

So break out of your side salad rut.  There's a whole world of yummy healthful eating out there.

A salad without lettuce?
That's pretty radical!!

Cinnamon Carrot Salad

Great with chicken or beef.  Divine with stew.   
Add some nuts, tofu or hard boiled egg and it becomes a main dish salad.

Serves 2-4

1 pounds carrots (washed, peeled and cut into strips 2 inches long X 1/4 inch wide)
1/4 cup white raisins (optional)
3 tablespoons lemon juice (bottled OK)
2 tablespoons sugar
1 teaspoons olive oil
1 cloves garlic (finely minced)
1/4 teaspoon cumin
1/4 teaspoon apple pie spice blend or cinnamon
1/4 teaspoon ground dry ginger
1/4 teaspoon Kosher salt
Pinch cayenne pepper (or to taste)

Put one inch of tap water into a medium pot. Cover. Bring to a boil on high. Add carrots and optional raisins.

Cook, partially covered, until carrots just begin to soften - 1 or 2 minutes. Drain. Whisk remaining ingredients together. Toss with hot carrots and raisins. Chill.


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