Sometimes I just need a bowl of crunchy salad. And while, I wasn’t trying to create a salad packed with nutrients, I think I have. It is also a 10 minute “throw down” job. I think I will be eating this for lunch on a regular basis.
The main event in this dish is Mann’s Rainbow Salad, which is a pre-washed, julienned, bagged salad of red cabbage, carrots, broccoli, and cauliflower. Easy. Snip open the bag…done. I chose to add grape tomatoes, red onion, and sliced hard salami to this. And, I served it on a bed of baby spinach. But there is no end to the vegetables you could throw into this. Off the top of my head, I’m thinking red bell peppers, perhaps a handful of mushrooms.
The dressing is good stuff. You will want to jot down this dressing recipe even if you don’t make the salad. It is a lemony blend that becomes creamy and delicious when whizzed up with an immersion blender. It is also very simple. I got this little jewel from a gorgeously tattered and lovingly used copy of Cook’s Collage, a publication of the Junior League of Tulsa. And while Linda Frazier gets credit for the recipe (to which I have made several changes), my Missouri pal Courtney Mertens gets credit for putting this jewel in my hands.
So, here is what I did…I’d love to hear what sort of combinations you come up with if you try it. This recipe made about 2 generous lunch salads. If I were serving 4 people, I would double the vegetables, though you would probably not need to double the dressing, as I had plenty left over.
|Crunchy Colorful Veggie Slaw Salad|| |
- 1 bag (12 ounce) broccoli slaw blend
- ½ small red onion, sliced thinly
- 1 pint (a handful…or to taste) whole grape tomatoes
- ¼ pound of hard salami, thinly sliced and cut into strips.
- parmesan cheese for sprinkling on top
- 1 bag (12 ounce) of pre-washed baby spinach (you will only need a handful for each serving)
- ⅔ cup olive oil
- ¼ cup lemon juice
- 2 tablespoons grated parmesan cheese
- ¾ teaspoon salt
- ¼ teaspoon sugar
- ¼ teaspoon pepper
- 2 garlic cloves
- ½ teaspoon each of dried chives, oregano, and parsley
- For the salad, mix all of the salad ingredients in a large bowl, except the spinach.
- For the dressing, put all of the ingredients in a tall jar with a lid or glass. Shake or whisk to combine.
- Add dressing, to taste and mix thoroughly. Serve the salad on a bed of baby spinach and top with additional parmesan cheese.
Ideally, one would use grated cheese in the dressing and shredded on top as garnish. Since I’m the only goof who likely keeps both types on hand, plus a chunk in the cheese drawer, you can feel comfortable just buying grated for this purpose. If you do have shredded on hand, just make sure to chop it up a bit more before putting it into the dressing.