Sunday, August 24, 2014

Veggie Salad

We went to a potluck party today. With about 15 people there and no pre-planning, there was a fully balanced meal with no duplicates! Amazing when this happens. We had meatballs, potato salad, taco salad, creamy orange Jell-o salad, ambrosia salad, veggie salad (recipe below), kale salad, a bowl of huge blueberries, Brie encroute with apricot preserves and almonds, cheesecake, chocolate cupcakes, donuts, no-bake cookies, and a variety of beverages. We ate, chatted, played croquet, and horseshoes, and had a great time. I love potlucks because you never know what's going to be served, and I love the creativity and traditional recipes from others.

Veggie Salad
This is a very flexible salad to make; feel free to omit vegetables you don't like for those that you do or add other veggies that you enjoy. The beets, carrots, and cabbage make for a very pleasing-looking salad, the veggies all have a nice crunch to them, and the dressing is light and refreshing and doesn't overpower the veggies. All in all, a very pretty, delicious slaw-type salad.
1 red beet, peeled and shredded
1 golden beet, peeled and shredded
1 carrot, peeled and shredded
1 large stalk celery, sliced thinly
1 tart apple, such as Granny Smith, peeled, cored, and shredded
1/4 - 1/2 small head green cabbage, shredded
12 cherry tomatoes, quartered 
1/2 cup sunflower seeds
1/2 cup chopped cilantro or leafy parsley
1/2 cup cider vinegar
2 tablespoons water
 1/3 cup granulated sugar
1/2 teaspoon ground white pepper

  1. In a serving bowl, gently toss the prepared vegetables, apple, sunflower seeds, and cilantro until well-mixed
  2. In a small bowl, whisk the vinegar, water, sugar, and white pepper until well-mixed
  3. Add the dressing to the salad and toss gently until well-coated
  4. Cover and chill at least 1 hour
  5. For serving, the salad can be either chilled or at room temperature

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