Winter Salads with Lemony Honey Mustard Dressing

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Wonderful Winter Salad

Cold salads, admittedly, aren’t something I eat often in the chilly winter months.  At lunchtime on these cold, dark days, I typically heat up a large bowl of steamy soup or leftovers from the previous night.

This invention, however, is one exception.  I construct it from hearty cabbage, readily available peppery arugula, shaved imported parmesan cheese and red onion slices.  And I find that the zing of the lemon adds a brightness that removes any longing for a warm bowl of soup.

Everything can be prepared and kept in separate containers in the refrigerator – so it’s quick and easy.  My son often takes this in a container for his lunches at school and adds leftover protein and even more veggies or cooked grains  for a heartier meal.

Winter Salads with Lemony Honey Mustard Dressing

Salad #1: Arugula and Cabbage Salad with Onion, Lemon and Parmesan

Serves 4

Ingredients:

• 1/2 cup sliced Bermuda (red) onion
• 3 cups finely sliced Napa cabbage
• 2-3 cups loosely packed baby arugula (Spinach can be substituted too if you want a milder taste)
• 1/4 cup imported Parmesan cheese, peeled into strips with a potato peeler

Instructions

Cut and soak the onion slices in a small bowl of cold water for 20 minutes while prepping the rest of the salad.  Drain and dry on paper towels.

Cut the cabbage into quarters.  With a sharp knife, slice the cabbage into thin strips until you have around three cups;  refrigerate the rest of the cabbage to use later.   Place the cabbage in a bowl with the washed and dried arugula, the drained onions and a little of the dressing.  Fold in the Parmesan cheese, taste and adjust the seasonings if necessary.  It only takes a few tablespoons of salad dressing – do not over dress!

Salad #2: Arugula with Roasted Beets & Tuna-serves 304

I am including an alternate salad that I improvised and served with the same honey mustard dressing.  Everything was in my fridge, prepped and ready for the week!

Ingredients

• 3-4 cups baby arugula, washed and dried (I usually keep this around for sandwiches and salads)
• ⅓ cup cooked sliced roasted beets  (I always buy these in the winter and roast, remove the skin and cut them for salads or as a side dish)
• ½ cup warm croutons (I actually made mine with leftover rye bread – cubed, tossed with olive oil  and put on a tray in the toaster oven on toast setting for about four minutes.  I sometimes make croutons with leftover sourdough or french bread too.)
• ¼ cup peels of parmesan cheese (I am never without good imported parm)
• ¼ cup orange pepper strips (some type of mild, colorful pepper is a staple for me)
• 6 oz canned line caught tuna
• 1 avocado, peeled and cubed

Honey Mustard Dressing

Makes ~1 Cup

Ingredients

• 1 Tbsp honey
• 1½ tsp Dijon mustard
• ½ cup canola oil
• ½ clove garlic, crushed
• 1 tsp salt
• 5 grinds of fresh black pepper
• Juice of 1 lemon (about ¼ cup of juice)

Instructions

Place all ingredients in a small jar and blend with hand blender. This keeps in the fridge for up to a week and is delicious used on all kinds of salads (pictured with Arugula).  I usually make this at least an hour (or days) prior to using as the flavors mellow out.  This thick, lemon yellow dressing coats hearty greens and it takes very little to add flavor to any salad.