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!   

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Judy Doherty, MPS, PCII

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. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

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 nutritional science and Dietary Guidelines 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.

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