in the kitchen

in the kitchen

Sunday, August 12, 2012

W.O.H. Salad

Dinnertime and no clue as to what we are having. "What's On Hand" W.O.H. becomes the criteria. Having things that are healthy (carrot, peppers), add flavor (ginger, poppy seeds) and/or are staples (vinegars, oils) on hand makes times like this less stressful and enhances creativity. Check out this salad we had last week. It was inspired by my Mom's carrot and raisin salads from the 60's--
Carrot and Red Pepper Salad
1/4 cup rice vinegar
2 tablespoons almond oil
1 tablespoon poppy seeds
1 teaspoon freshly grated ginger root
1/2 teaspoon raw sugar
1/4 teaspoon salt
1 bell pepper, finely diced
2 cups shredded carrots
Whisk vinegar, oil, poppy seeds, ginger, sugar and salt in a serving bowl. Add veggies and stir together. Serve cold or at room temp.

Hints: When time is short, a dish that can be made and served in one bowl is nice. Another person can help by getting the veggies prepped while you measure and mix up the dressing, but this is a rapidly put together salad on your own. A micro plane is unbeatable to grate ginger root. I think that you could use walnut oil or canola oil and apple cider vinegar or red wine vinegar and get great results. Just use what you have on hand--that's the whole point of this way of cooking.

Cooking for people makes me happy and creating something tasty and healthy with old favorites used in a different way is rewarding. Combine the two and I am happy and rewarded. What more could one ask for?

1 comment:

  1. I had this salad the first time it was made and it was AWESOME!