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Winter Salad with a Maple-Ginger Vinaigrette

Posted Dec 13 2012 7:20am
  We're smack in the middle of it.   The season of abundant indulgence.      So I say, enjoy every moment...   moderation does not have to mean deprivation   and when you're looking for something to balance out those heavier hitting   sweets & treats   or prop up the symptoms of a cold/flu    consider this antioxidant rich, cleansing winter salad       full of flavour & good for you nutrients   ~ vitamins, minerals, antioxidants, anti-inflammatories, enzymes and fibre ~   and ready to go in just 15 minutes!    ~~~~~~     Winter Salad with a Maple-Ginger Vinaigrette   For the Salad:
  • About 4 cups shredded* cabbage, I used a mix of green and red
  • 1 cup arugula (rocket)
  • 2 Golden Delicious apples, skin on and roughly cubed
  • 1 cup broccoli florets, roughly chopped
  • 1 persimmon, skin on roughly cubed
  • 1 cup dried cranberries
  • 1 avocado, peeled and sliced
  • 1/2 cup natural sliced almonds
  •  
For the Maple-Ginger Vinaigrette
  • 6 Tbsp olive oil
  • 3 or 4 Tbsp red wine vinegar
  • 2 tsp ground ginger
  • 2 garlic cloves, minced
  • 1 heaping tsp grainy Dijon mustard
  • 1 tsp pure maple syrup
  • Sea salt & cracked black pepper to taste
  •  
~~~~~~~   Notes:   Serves 4-6   You can make your vinaigrette ahead of time and store it in an airtight container in the fridge.  It will keep well for up to two days.   I do not use a food processor or blender to shred* cabbage.  I simply use a large chopping knife - I find it works very well.  It's easy, time efficient and not as much clean-up.   Persimmon, a native Chinese fruit known for its many medicinal uses, is best between October through December (when it is most likely to be found in grocery stores in North America).  The brilliant orange fruit has a soft, juicy interior and is rich in beta-carotene, vitamin C and fibre.  If you can't find it, clementine slices would be a nice substitute here.   You can turn this salad into a main dish by adding animal or vegetable protein - smoked salmon, sliced chicken, grilled steak, beans, cubed tofu/tempeh, ....   ~~~~~~~   Directions:   Assemble all salad ingredients in a large salad bowl.    In a small container with fitted lid, place vinaigrette ingredients.  Cover lid and shake vigorously before pouring vinaigrette over salad.  Mix salad ingredients with vinaigrette to combine.         ~~~~~~~   Now, one more matter of business before I leave you today....  
Our GIVEAWAY WINNER!!
  Drum roll please...
 


  This Year's Winner of the beautiful  Sprouted Kitchen  Cookbook according to a Random Number Generator is....
 
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  Lucky Number 41 which corresponds to MJ over at MJ's Kitchen !   Thanks to all who participated and Congratulations MJ! ~ I will be in touch shortly with the details.    
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