After the jubilant holiday season of festive gatherings and grand indulging, I often hear people talk about getting back to sensible eating. Many aim to take off the two or three pounds that came their way during December's delightful merrymaking.
So I assembled a salad that's not only gorgeous to feast on, but also rich in a flurry of flavors and generous with pleasing textures. In other words, it's just plain fun to eat.
Because the eyes "eat" first, give them a little treat by bringing the salad to the table before tossing. This veggie display deserves a little fanfare of appreciation. Serve with your favorite salad dressing or splash on our Walnut Onion Dill Dressing.
To turn the salad into a delicious and satisfying meal, I like to add bowls of hearty items to the menu and make it a fun salad bar. Then provide some hearty, whole-grain bread and prepare our irresistible Cashew Hot Chile Spread. Some suggestions for the robust salad meal:
2 or 3 cups of your favorite cooked beans
1 or 2 crowns of steamed broccoli
Roasted veggies like cauliflower, zucchini, or carrots
Black or green olives
DEVILISHLY RED SALAD
Yield: 4 to 5 servings
1/2 head red leaf lettuce, torn into bite-size pieces
2 cups (480 ml) red cabbage, chopped, divided
1 red bell pepper, chopped, divided
1/2 red onion, thinly sliced, slices separated
12 grape or cherry tomatoes
6 radishes, trimmed and sliced
2 large leaves red Napa cabbage, halved vertically, then thinly sliced crosswise
2 to 3 leaves radicchio, torn into bite-size pieces
1 cluster red flame grapes, halved vertically
1/2 to 1 cup (120 to 240 ml) pomegranate seeds
- Put the lettuce into a large bowl and add half the red cabbage, half the bell peppers, and half the onions. Toss well.
- Arrange the remaining red vegetables in clusters on top of the lettuce, leaving a border of the lettuces showing. Bring the salad to the table to show off the brilliant colors; then, toss the salad well. Serve with your favorite dressing or try our Walnut Onion Dill Dressing.
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