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.