Winter Salads

I love summer salads, especially if I have freshly picked tomatoes and other garden goodies.  But what’s an old girl to do in winter when tomatoes have all the flavor of just-washed socks?

Well, create winter salads, of course.

Start with fall veggies, especially those that store well.  Chopped red cabbage is my favorite salad base.

Sprouts are a good fresh addition in winter.  Broccoli and radish sprouts add a flavor kick.  Bean or alfalfa sprouts have a milder flavor.

Beets are always on the menu here.  I canned several dozen pints of honey and spice pickled beets over the summer. I also like just plain canned or frozen beets, especially dressed with spice and a flavorful olive oil.

It might seem redundant, but homemade sauerkraut makes a good addition, too.

Starting with the chopped greens (or red) base, there are a lot of options.  This is one of my favorites: chopped red cabbage, homemade sauerkraut, chopped canned beets, and sharp cheddar.  I add seasonings and some small sardines on the side.

Before you judge, consider that this salad has everything—fresh veggies, an acid (it can be vinegar, tomato, or kraut), a sweet (beets, apples, grapes, cranberries), protein (cheese, sardines, ham, leftover roasted chicken), and a savory.

My favorite seasonings are Loaded Bagel from Spices Etc. and Fox Point from Penzey’s.  Chopped onion and flaked salt work well, too.  Onions, like beets and cabbage and potatoes, are a winter staple.

It may be cold outside, but with a little thought and spice, you don’t have to do without flavor or salad.

PS: A new planting of onions are growing in the garage.  I’ll keep you posted.

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