This has been a busy week around our house. We were snowed in on Monday and Tuesday. We got several inches of snow Sunday night and then some rain which turned into ice. Travel was quite treacherous and nearly everything in town was shut down for a couple of days. Nora and I spent some time working on things for her wedding. She made great strides in her planning and I finished up one bridesmaid dress and started on the second. Fortunately our power remained on and we stayed toasty and warm and were able to do some cooking and baking as well.
Here lately just about every time I sit down at the computer my faithful assistant does this:
Have you ever read through a recipe and thought that you probably wouldn't care for it? Well, today I'm going to post a couple of salad recipes that I probably would not have tried if I had just read the recipe. Fortunately I was served both of these unusual salads and discovered that I really liked both of them.
Nora made this Roasted Cauliflower Salad for us a few weeks ago for the first time. She and I made it again last weekend and changed the recipe a little, so I'll post it how we actually made it.
Roasted Cauliflower Salad
1 head cauliflower, cut into florets
small jar of capers, drained and patted dry
2 radicchio, cut into chiffonade (just slice it crosswise into small shreds) (I couldn't find radicchio after looking at two stores, so I used about 1 cup of finely shredded red cabbage--the radicchio was good though)
1/2 cup parmesan cheese
3 green onions, sliced
juice of one lemon (about 1/4 cup)
Toss cauliflower with olive oil and salt. Roast at 375 degrees for 30-40 mins. or until well-browned. In the meantime heat a small amount of oil in a skillet and fry the capers for 3-4 mins. Drain on paper towels. After the cauliflower is roasted combine with the capers, radicchio (or red cabbage), parmesan cheese, and green onion. Add lemon juice and more oil and salt if needed to season. This is very tangy and would be good with fish or chicken.
I had a salad similar to this next one at a restaurant recently. I found a recipe on-line and adapted it a bit to make this version.
1 cup dry ditalini pasta (these are small tube-shapes) (you could also use elbow macaroni)
14 oz. coleslaw mix
1/2 cup finely chopped onion
2 celery ribs, finely chopped
about 1 cup finely chopped cucumber
about 1/2 cup finely chopped green, red, yellow, or orange pepper (I used orange)
3/4 cup mayonnaise
2 Tbsps. sugar
2 Tbsps. vinegar
1/4 tsp. salt
dash white pepper
Cook pasta according to directions on the box. Drain and rinse with cold water. While the pasta is cooking combine the dressing ingredients in a large bowl. Clean and chop the vegetables and then add them to the dressing along with the pasta. Stir well to combine and chill for at least an hour before serving. Makes about eight servings.
The ditalini is often used in soups.
This makes a very colorful and flavorful salad. We had it tonight with some Easy Beans and Rice.
So, if you are looking for a new winter salad recipe you might want to try one of these.
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