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!
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Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.