April 2009 - More Salad Recipes

Cabbage & Carrot Salad

• ½ cabbage head, shredded
• 3 carrots, grated
• juice of ½ lemon
• ¼ cup olive oil
• ½ T salt

Add salt to the cabbage and mix together vigorously with hands for a few minutes to help the natural flavors come out. Add carrots, lemon juice and olive oil. Toss and serve.

Hip Athens Arugula Salad

• 1 bag of arugula (rocket) greens, washed and drained
• 10 Parmesan cheese shavings
• ¼ cup olive oil
• 1-2 T of balsamic vinegar
• add salt and fresh ground pepper to taste

Most fashionable restaurants in Athens, Greece serve this salad. Just top the arugula with cheese shavings, oil, vinegar, salt and pepper. In a variation on the same theme, Valerian greens are substituted for arugula, with capers and goat’s cheese tossed in.

Mixed Salad with Grapefruit, Avocado and Pine Nuts

• 1 bag of mixed salad greens or mesclun
• 1 grapefruit, pink or white, sections peeled and trimmed of skin
• 1 avocado, peeled and sliced
• handful of roasted pine nuts (or sunflower or pumpkin seeds)

Dressing:

• 4 T olive Oil
• 2 t balsamic vinegar
• 2 t red wine vinegar
• 1/2 tsp Dijon mustard

Diana Farr Louis, the author of Feasting and Fasting in Crete, says this is the most interesting salad she’s heard about this spring. Her instructions are easy: Shake and toss.

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