2.20.2014

A Very Good Salad

I used to have philosophical differences with the existence of certain kinds of recipes. Like, sandwiches. Who needs a recipe for a sandwich? You pile the stuff on and eat. Done. And salads, too. But then I came across a salad recipe on the Orangette blog that changed my mind about such recipes. At least for salads; I still think there's something suspicious about sandwich directives.

I've since doctored up her basic cabbage and garbanzo bean salad so much that it only bears passing resemblance to the original. And if I do say so myself, I think it's even yummier.

Without further adieu, enjoy this recipe for A Very Good Salad.



Salad
Red cabbage, shredded (1/2 to 3/4 head)
garbanzo beans, drained and rinsed (1 can is fine, 2 is better)
walnuts (1/2 cup, perhaps?)
chopped spinach (1 cup or so)

Dressing
crushed garlic (1-3 cloves, depending on how much you like garlic)
the juice of 1 lemon
about the same amount of olive oil
Greek yogurt (1 heaping tablespoon)
salt and pepper to taste

Combine all the salad ingredients, and then whisk together all the dressing ingredients. Toss, and enjoy.

The original doesn't have the Greek yogurt in it, but it makes it all creamy and wonderful. I chopped up my avocado and ate it all together.

Seriously, this is a Very Good Salad.



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