Another Winter Salad

When it comes to food, I break the rules all the time (of course, it can be argued I break a lot of rules all the time, and not just food rules). :) I have said many times that I normally am not a fan of salads in the winter. In the cold wintery months, I prefer foods that are heartier and will “stick to my ribs”, keeping slalds for the warmer summer months. That being said, there are plenty of salads I really do enjoy eating in the winter. I know, I am just a rebel, and I love every minute of it. :)

My latest delicious winter salad is full of good things that will warm anyone up at anytime. It is a cabbage salad with oranges and an apricot-lime vinaigrette. I made this as a side salad, but you can easily make it into a main meal by adding chicken, ham, shrimp or crab to it too. 

Cabbage and Green Bean Salad with Apricot-Lime Vinaigrette

12 oz Napa cabbage, shredded

1 lb green beans or haricots vert, blanched and cut into pieces about 1 inch in size

4-5 small oranges, like Clementines or Mandarin oranges

3 cups of lettuce of your choice, chopped

3-4 green onions, sliced

1/4 cup chopped parsley

1/4 cup shaved Parmigiano or Romano cheese

1/2 avocado sliced thin, optional

roasted pepita seeds

1/4 cup apricot jam or spicy apricot jam – spicy is better

3 TBSP hot honey

2-3 TBSP lime balsamic vinegar, optional

1/3 cup olive oil

3 TBSP white balsamic vinegar

1/4 cup lime juice

fresh ground black pepper to taste

Blanch the green beans in boiling water and cook for about 5-7 minutes. Then place them in ice cold water to stop the cooking process. Cut them into small pieces about 1 inch in size.

Shred the cabbage and chop the lettuce. Separate the oranges into segments. Toss everything together, including the green beans and green onions. Reserve some of the orange segments for the topping.

Combine the oil, lime juice, vinegars, apricot jam, and honey together and whisk together well. 

Spread the salad out onto your serving platter. I added some avocado slices on top of mine as well. Add the shaved Roman or Parmigiano cheese on top. Sprinkle the pepita seeds on top, then add the remaining orange segments. 

You can keep it in the refrigerator until ready to serve. Add the dressing right before serving so the cabbage and lettuce don’t wilt. Add just as much of the dressing as needed.

This quick and easy salad was a big hit for our weekly dinner and game night with mike and Lauren. It goes with just about everything and is full of citrusy flavors and goodness. Enjoy.

Happy New Year everyone. I hope 2024 is full of good health, happiness and prosperity for all. ’Til next time.