Hello, foodies…
Happy St. Patrick’s Day! I hope you’re curled up behind a big plate of Corned Beef & Cabbage. Or, if you haven’t yet decided on a dinner recipe, might I suggest something from David’s Main Menu page—we have a Luck of the Irish menu all mapped out.
I had so much fun on In the Kitchen with David yesterday. Did you? What was your favorite moment? Dare I even ask if you have a favorite Muppet? I loved every single moment and every single one of our special guests. It was a honor to meet them and I’ll be honest…I was a little star struck being around such famous celebrities!
“It’s Not Easy Eating Green” month continues this Wednesday with a terrific side dish: my Cabbage, Kale, and Broccoli Slaw.
Ingredients:
Slaw:
- 4 cups finely shredded green cabbage
- 4 cups finely chopped kale, stems removed
- 1 cup julienned broccoli stalk
- 1/2 cup finely chopped dill pickles
- 1 cup golden raisins
Dressing:
- 2/3 cup low-fat mayonnaise
- 2/3 cup low-fat sour cream
- 1/4 cup dill pickle juice
- 1-1/4 tsp celery salt
- 1-1/2 tsp ground black pepper
- 2 Tbsp honey
Preparation:
- Place the cabbage, kale, broccoli, dill pickles, and golden raisins in large salad or mixing bowl; set aside. Place the mayonnaise, sour cream, pickle juice, celery salt, black pepper, and honey in a medium-size mixing bowl and whisk until completely combined. Pour the dressing over the salad and toss until fully coated.
This recipe is prepared using the Prepology® 6-Piece Nonstick Cutlery Set with Sheaths (K39560).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
This is one of those sides you can make any time of year. In the winter, it would pair nicely with a savory meatloaf or beef tenderloin. In the summer, it’s great with burgers, dogs, or even your favorite grilled fish. Here’s another great salad recipe (courtesy of America’s Test Kitchen) you might try alongside your favorite dishes…pay special attention to the tip in the beginning about how to avoid a soggy salad.
MEDITERRANEAN CHOPPED SALAD
Serves 4
In-season cherry tomatoes can be substituted for the grape tomatoes.
Ingredients:
- 1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice
- 10 ounces grape tomatoes, quartered
- Salt and pepper
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1 (14-ounce) can chickpeas, rinsed
- 1/2 cup pitted kalamata olives, chopped
- 1/2 small red onion, chopped fine
- 1/2 cup chopped fresh parsley
- 1 romaine lettuce heart (6 ounces), cut into 1/2-inch pieces
- 4 ounces feta cheese, crumbled (1 cup)
Directions:
1. Combine cucumber, tomatoes, and 1 teaspoon salt in colander set over bowl and let stand for 15 minutes.
2. Whisk oil, vinegar, and garlic together in large bowl. Add drained cucumber and tomatoes, chickpeas, olives, onion, and parsley; toss and let stand at room temperature to blend flavors, 5 minutes.
3. Add romaine and feta; toss to combine. Season with salt and pepper to taste, and serve.
Your blog question today is what’s your favorite side salad? Do you like a Cesar or mixed greens salad? Maybe you prefer coleslaw or potato salad? I’ll see you Wednesday at 8pm ET.
Keep it flavorful!
—David
P.S. Don’t forget about the Kale Foodie Challenge—your entries are due on Wednesday!