By Tommy C. Simmons, an enthusiastic cook
Photograph by Tommy C. Simmons
Being from Louisiana, I know better than to start a diet before Lent. While the rest of the country may be sipping soups, our family is feasting on grits and grillades, King's Cake and courtbouillon. Finding vegetables and salads to pair with hearty Mardi Gras and Valentine's fare poses a challenge.
Fortunately, I still have a few greens, winter pears and fresh navel oranges in the refrigerator. All went into the salad bowl last night along with a little bit of cabbage slaw from a prepackaged coleslaw mix.
Drizzled over the mixture was a citrusy vinaigrette. Pretty tasty and not too caloric, do try.
Mélange of greens and cabbage slaw is perked up with a spicy Orange Vinaigrette.
Home kitchen-tested recipe
Winter Salad With Orange Vinaigrette
Serves 4. Recipe by Tommy C. Simmons.
2 cups assorted greens, torn into bite-size pieces
1 ½ cups cabbage coleslaw mix
¼ cup sliced green onions
8 roasted pistachios
8 red grapes, sliced
2 winter pears, peeled and sliced
Coarse salt and freshly ground black pepper, to taste
1 tsp. orange zest
¼ cup orange juice
3 tbls. white wine vinegar
3 tbls. olive oil
1 tbl. honey
1 tsp. Cajun or Dijon mustard
Dash of Tabasco
Dash of coarse salt (such as sea salt or Kosher salt)
Dash of cayenne pepper (optional)
Dash of freshly ground black pepper
Toss the assorted greens, cabbage coleslaw, green onions, pistachios and grape slices in a medium-size salad bowl. Slice winter pears and place atop greens.
Sometimes I salt and pepper the top of the pear slices, other times I salt and pepper and then mix it all together before topping with pears.
Whisk together the Orange Vinaigrette ingredients and drizzle over the pears and greens mélange. Serve.
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