A recipe for this in-between time

We had several gorgeous days of 60-degree temps last week, complete with a slight breeze and birds singing happily in the trees. We didn’t have much of a winter this year, but once I heard those birds sing, my heart wanted nothing but spring.

Then yesterday, it snowed – lovely and peaceful in its own way. In this funny, in-between time where it seems as though winter is arm wrestling spring (and we always know who wins), I think it’s important to have bright splashes of color and reminders of the season to come.

That’s why I love making this salad. Not only does it taste good, it makes you feel nourished and adds that splash of beautiful color to your meal. A nutritionist told me about it several years ago, and variations on it abound. Here is how I make it:

Roughly chop carrots, celery, and beets and mix together. Chop apples and toss in lemon juice, then add to the vegetable mixture. Add more lemon juice if necessary, to taste. Voila! Simple, healthy, and pretty. Make a bunch and keep it in the refrigerator to pull from all week long.

However, I’ve only ever heard it referred to as “Detox Salad,” and I think it needs a new name, since most people I tell that to run screaming from the room. (Until I call them back to taste it, that is.)

So….what would you name this salad?

Do you have any colorful recipes that make you happy?


Related Posts Plugin for WordPress, Blogger...
Did you like this? Share it:

About Brie Aronson

Brie Aronson came to Polyface from southern California. During college, she was diagnosed with food allergies and had to begin asking about the source of every single thing she put in her mouth. This led to an interest in all things food and she sought out a way to learn how it can be produced ethically and sustainably. Her desire is to help people shift their focus from counting calories, being intimidated by their kitchens, and being disconnected from the land to one that experiences the life-giving enjoyment of food. Having completed the internship in summer 2010, she now assists with the buying clubs and sales building, leads school tours of the farm, and will be the summer 2012 farm cook.

8 Responses to A recipe for this in-between time

  1. rebecca huff says:

    I would call it “Spring Dream Salad” ! 🙂

  2. Mellisa says:

    How about spring rainbow salad? Lots of colors in there!

  3. Beth Rogers says:

    Calico Crunch Salad!

  4. Linda Moore says:

    I think your lovely salad should be named, Joie de Printemps! (Joy of Spring!)

  5. DELLOB says:

    deffinatley going to try this one…….looks so refreshing…..

  6. This is great. I love recipes with real flavour. One of the blogs I follow is of an Asian gal who has some very terrific recipes and loves to work with Cilantro and chiles, which are some of my flavourite things. I live in sweden for the past 6 years but I come from Southern California where I grew up around Mexicans. Northern European foods for me are bland. Seriously, many folks here burn their lips on catsup.

  7. I have another favorite crunchy late winter salad:
    About 1 lb of shredded cabbage, one large coarsely shredded carrot, one large diced red apple, 3 or 4 stalks of celery, sliced, a handful of raisins, and a large handful of broken walnuts, lightly toasted in the oven. I also add about half a cup of alfalfa sprouts if I have them. Toss all the ingredients together, then add about half a bottle of Marzetti’s original slaw dressing, or some other slaw dressing that’s not too heavy and creamy. It’s better if you let it sit for 15-20 minutes before eating. My mother called this Waldorf salad, but I don’t think Waldorf technically has cabbage in it. Even kids love this, and it’s a great pot-luck contribution. Cheers!

  8. that salad looks good; perfect for a winter day!