Pozole fixin’s salad? I’m on a salad kick – cold slaw, chopped veggie salad … and now this one, which uses my favorite ingredients: left overs!
This past week I got a bit over zealous with my veggie preparations and ended up with quite the Ziploc full of left overs. You don’t have to make this salad with left overs, I just get a thrill out of creating something pretty darn delicious out of them.
Cabbage is one of those tried and true vegetables you can find year round and, for the most part, is always relatively inexpensive. Not only is it good for you, with lots of fiber, and full of phytochemicals that fight inflammation and promote good digestion, it’s also very easy to prepare.
Once upon a time, Brussels sprouts were hard to find at the grocer’s but not anymore because this little brassica (think broccoli and cabbage) has been tagged for potent, anti-cancer properties.
This is one of my “booke” dishes because you add, substitute whatever you want, as long as the nutritional value is high. Otherwise, you are leaving the “super food” category for a regular ol’ salad.
If you are not familiar with watercress, please let me introduce you to this gorgeous green, which is one of the oldest known leaf vegetables consumed by humans
I love heart of palm and have shared several recipes that use it – mostly in various kinds of salads. But my sister Elaine put this little gem together for our Sunday gathering and it was a hit. She could have quadrupled what she made and everyone would still be asking for more.
I want to remind you that we are in tomato season, so use these local beauties when they are at their peak of taste and freshness.
This salad is classic “Booke” – I used everything I had in my fridge and cupboards, and only what I had in my fridge and cupboards!
Well, here we are – the last course of my 4-course celebration dinner for the future “Dr. Dan!” I love-love-love heart of palm, which comes from the inner core and growing bud of certain palm trees.