Wasn’t sure what to have for my mid-day meal, so I cut a few vegetables into a bowl.  They looked so good, I took a photo.

The word ‘salad’ brings to mind leafy lettuce, and what’s not to like about lettuce?  But in our home we use many different species tossed together to produce what ends up being something you could call salad.  For the one you see here, white cabbage is the base, with thin-cut red pepper, carrot shavings, parsley bits, and a little red onion.  Simple but beautiful.

I enjoy this sort of dish either cold or at room temperature, all tucked into a soft whole-grain tortilla or any kind of wrap.  I squeeze on some mustard, sprinkle a little oil and vinegar dressing, and that’s lunch.

But this sort of mix is also terrific as a hot entree or side-dish, and my plan is to stir-fry what’s left as part of the evening meal.  I’ll toss it in some sesame oil with a little tamari and ginger, then scoop it over rice.

I’d love to hear about your favourite salads.