Wednesday, October 13, 2010

Tossed Salad with Honey Dressing

This is one of those surprisingly good recipes. I don't exactly expect some of these to be bad, but when the ingredients are what I would call peculiar, such as honey in salad dressing, I am surprised when I get a burst of flavor in my mouth. We made this for the dinner party, back on October 2, which just goes to show how backed up this blog is. Part of the blame can be laid at the feet of the baseball playoffs. I almost never watch TV. However, when the baseball playoffs start, I park myself in front of the television for at least an hour a night. I rarely have the time or patience to watch an entire game., but I often watch a couple of innings.
Because of its assortment of vegetables, this is a colorful, crunchy salad. The honey blends with the oil and vinegar and does one of those things that Tweeter feed chefs try to replicate.

Tossed Salad with Honey Dressing

1 medium-size head leaf lettuce or romaine lettuce, washed, drained and crisped
1/4 head red cabbage, finely shredded
1 cucumber, peeled and thinly sliced
1 bunch scallions, including some green part chopped
1/3 cup finely diced celery
1/3 cup finely diced carrot
1/2 clove garlic finely chopped
1 teaspoon oregano
1 tablespoon finely grated onion
salt and freshly ground black pepper to taste

Honey dressing
1/2 cup oil
1/4 cup vinegar
1/4 cup honey

1. To prepare salad, break the lettuce into a salad bowl. Add the cabbage, cucumber, scallions, celery, and carrot. Toss.
2. Sprinkle with the garlic, oregano, grated onion, salt and pepper.
3. To prepare honey dressing, combine the oil, vinegar and honey. Mix well. Pour over salad and toss.
Serves 8.

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