C – Warm salads are so good for Winter.
They are filling … lots of good stuff. I have been really liking this week’s recipes. It just proves that I don’t have to eat a lot of meat during the Winter season to stay warm and full. I don’t know where I got the idea that I needed to eat a lot of meat to keep warm. It just makes me feel slow.
With all the vegetables I’ve been eating, I feel really good, with lots of energy. I love this feeling. I want to have more and more of it.
Of course, I am sure this feeling will change. And, we will have to make other things this Winter. Oh well, I am enjoying it now. That’s all that matters.
I was so surprised at how good this salad was. It’s a really simple salad. There wasn’t that much to it. But, everything came together really well.
Sweet roasted bell peppers, crunchy green beans, creamy new potatoes, a large amount of fresh herbs with a perfect vinaigrette.
|Warm Winter Salad Week: Warm Vegetable Salad|
- 2 bell peppers (red, yellow or orange), roasted, peeled and seeded, sliced into medium strips
- 1 pound assorted red and white new potatoes, boiled, cut into quarters
- ¾ pound green beans, trimmed and halved, blanched
- 3 green onions, chopped
- ½ cup parsley, chopped
- 2 cloves garlic, minced
- 2 Tbsp oregano leaves, chopped
- 2 Tbsp white wine vinegar
- 1 lemon, zest and juice
- ½ cup olive oil
- Salt and pepper to taste
- In a small bowl, combine oregano, lemon juice, lemon zest and white wine vinegar. Whisk in olive oil. Salt and pepper to taste.
- Place remaining items into a large bowl. Add dressing. Toss well.
It’s a great salad to serve hot or cold. I could see myself making this for a large crowd or a party. I think people would love it.
I am so glad I was able to eat a lot of vegetables this week. I don’t think I get enough, usually.