Aromatic Winter Salad

cooking
Written By Judy Doherty, MPS, PCII

Winter is often a challenging time in the kitchen for salads because we do not have all of the beautiful ripe tomatoes, cucumbers, peppers, and fresh herbs that are present in summer. But the good news is that we do have fresh lettuce and root vegetables. I find that putting all of the aromatic flavors into the salad bowl helps add a lot of delicious flavor varieties.This salad has many delicious ingredients that are easy to prep quickly:

  • 4 or 5 cups of red leaf lettuce
  • 3 cups of raw peppery arugula lettuce
  • 1 golden beet, sliced on a mandolin
  • 1 carrot, sliced on a Japanese mandolin
  • freshly grated ginger (grate with grater or microplane)
  • 1 small red pepper
  • 2-3 radishes
  • handful of dried pineapple bits

Wow - that is a lot of flavor already. So there is no need for heavy bottled dressing. Rather, we can toss the salad with a spray of avocado oil and a drizzle of balsamic vinegar glaze.Put it on a dinner plate and you have a winter salad masterpiece!Enjoy!FAH Premium Members can download the recipe here, complete with a video link, photo, and nutrition analysis. Use the PDF button on top right to make a printable handout!   

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
Previous

Eating Mediterranean
Next

Beautiful Brussels Sprouts