Fresh salads of summer

Over the weekend I made a couple of salads so we could just snack if hungry.

Bow tie pasta with cherry tomatoes, red onion, slivered snow peas, broccoli, sliced red, yellow and green peppers, mozzarella cheese pearls, fresh basil and salt and pepper all covered with a light red-wine vinaigrette. Salads round out our meals nicely during  warmer weather and because you can always add grilled chicken or shrimp to them they can become your go to dish when you need a quick meal.

Here is a new salad that may be a meal.

 

Roasted Cabbage with Chive-Mustard Vinaigrette

Cabbage

1/2 medium green cabbage outer leaves removed

1 tablespoon extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Vinaigrette

2 teaspoons Dijon mustard

2 teaspoons white balsamic or white-wine vinegar

1 teaspoon vinegar

1 teaspoon lemon juice

1/4 teaspoon freshly ground pepper

1/8 teaspoon salt

3 tablespoons minced fresh chives

2 tablespoons extra-virgin olive oil

1. Preheat oven to 450 F. Coat a large baking sheet with cooking spray.

2. Cut cabbage half into four wedges and cut out any thick core, leaving the wedges as intact as possible. Drizzle the cut sides with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Place the wedges flat-side down on the prepared baking sheet.

3. Roast the cabbage for 12 minutes. Carefully flip over and roast until browned on both sides, about 8 minutes more.

4. Combine mustard, vinegar, lemon juice, pepper and 1/8 teaspoon salt in a  bowl. Add chives and oil; stir until well combined.

5. Transfer the cabbage to a serving plate and drizzle with the vinaigrette while still hot. Serve hot or at room temperature.

Serves 4: 1 wedge each. 125 calories each.

Susan Woody has been a food writer for more than 20 years and is a member of the Association of Food Journalists.

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