2005: Does this look familiar? It should, it's a reprise of Day 115. Peering deep into the dark recesses of the frig, I wondered if it might be a good way to use up a few things and deliver lunch ta-boot. Sure enough, the technique that worked so well just two days ago with tomatoes and zucchini also worked great with a broccoli crown, a yellow pepper and a couple of stalks of celery. I did miss the tomato's texture contrast and juiciness.
Add this basic idea to A Veggie Venture's "For Instance Techniques" with vegetables. The magic tricks seem to be:
2010: Turns out, I make this salad again and again, especially in summer, chopping up whatever vegetables are on hand and whatever herb needs trimming in the garden. The small bit of cheese is important though often I use the lower-calorie feta rather than cheddar.
For Instance V (raw veggies with Italian dressing)
Tonight, for instance
BROCCOLI, PEPPER & CELERY SALAD
Time to table: 10 minutes
Serves 4
1 broccoli crown, florets chopped finely, stalks peeled and chopped
2 ribs celery, chopped
1 bell pepper, chopped (choose red or yellow for color)
8 green onions, white and green parts, chopped
6 fresh basil leaves, chopped
4 tablespoons fat-free Italian salad dressing
1 tablespoon grated cheddar cheese
Pepper to taste
Mix. Serve. Enjoy!!!
~ Julia Child's Cucumber Salad ~
~ Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing ~
~ Mixed Fruit & Vegetable Salad ~
from A Veggie Venture
~ Power Food Broccoli Salad ~
~ Cauliflower Salad with Fresh Herbs ~
~ Bloody Mary Salad ~
~ more salad recipes ~
from Kitchen Parade, my food column





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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna