A Perfect Winter Salad

Since mister gardener is of German heritage and does almost all the cooking in this house, he routinely prepares meals with cabbage… just like he had growing up. The only time I ate cabbage growing up was a bit of coleslaw on pork barbeque sandwiches. It took me a while, but I’ve learned to like and appreciate the numerous ways it is presented at dinner. Besides, cabbage is good for you!

Last night’s Winter Salad, a salad that may be familiar to many, was terrific. This sweet and tangy salad that he adapted from a recipe his mother served, had the flavor of my favorite Waldorf Salad.

Winter SaladApple-Cabbage Winter Salad

3 cups finely shredded green cabbage
1/4 cup finely chopped onion
1/2 cup raisins, plumped with hot water, then drained
1 large Gala or Fuji apple, cored and chopped
1/2 cup of toasted sliced almonds

Dressing:
1/2 cup Hellmann’s Light Mayonnaise
1/4 cup white sugar
2-3 tablespoons of apple cider vinegar
pinch of sea salt

Combine the shredded cabbage, apples, onions, and raisins. Whisk the dressing until sugar dissolves and pour over the salad mixture. Toss and serve on a bed of spring greens. Top with the toasted sliced almonds.

Yes, Virginia. They grow veggies in NH…

The first tender, sweet spinach was ready for harvest today so we enjoyed a delicious salad from the garden for lunch. Grilled Salmon and Spinach Salad. If this meal looks good to you, mister gardener’s recipe follows.

Simple Grilled Salmon and Spinach Salad

Mix together in a small bowl: ½ cup olive oil, 1 lemon, squeezed, ¼ cup white wine vinegar, 2 garlic cloves, pressed, 1 T. honey,1 T. basil, chopped, and 1 T. oregano, salt, pepper.

Place 2 small salmon fillets in a small resealable bag. Add ¼ cup of the dressing/marinade, coating salmon well, then reserve the rest of the dressing. Refrigerate salmon for 15 minutes.

Add clean, washed spinach to 2 plates. Top with grape tomatoes, sliced cucumbers, red onion, and crumbled feta cheese.

Discard marinade from salmon. Grill salmon over medium heat until it flakes easily, 5 to 7 minutes.

Place salmon atop spinach leaves on plates. Drizzle with reserved dressing.

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We were tickled and proud to harvest a few cups of spinach from our tiny garden, greatly reduced in size from our Virginia garden. It was later today that we were somewhat humbled by another garden. Across the street, our neighbor called to mister gardener to climb up to his hillside garden for some red leaf lettuce. Holy Moly!  mister gardener’s jaw dropped when he saw the dozens of healthy lettuce varieties, other veggies galore, including somewhere close to 60 tomato plants, all grown from seed in a friend’s greenhouse. No more bragging about our spinach… but it was delicious!

Red leaf lettuce for dinner tomorrow.

There’s more to say about our extraordinary neighbors. Later…..