WINTER SALADS: EAT YOUR REDS AND GREENS

(worldkitchen)–With fall in full swing and winter dancing across the nook, you may suppose salad season is lengthy gone. However that may be a disgrace. Particularly since cold-weather crops equivalent to cabbage, Brussels sprouts and leeks get a little bit sweeter when touched with a light-weight frost or two.

That’s why constructing the perfect winter salad is so simple as figuring out what’s in season. You received’t be lacking lettuce and tomatoes when you may indulge within the savory sweetness of spicy mustard greens and sweet-tart pomegranate seeds. In truth, a few of the greatest salad fixings are harvested in winter, and simply in time for the vacations. Right here’s a information to all of the reds and greens you’ll want to combine and match your excellent winter mix.

  1. Mustard greens
    Peppery, pleasantly bitter and stuffed with wholesome phytonutrients, mustard greens are the brand new kale in the case of fall and winter salads. Purple varieties are barely milder and work nicely when finely chopped in uncooked salads, whereas the inexperienced curly-leafed varieties are higher for sautéing—it brings out their nutty taste and mellows the bitterness.Salad Tip: In fall when the leaves are mature, mustard greens have a extra intense taste that pairs nicely with soy sauce, toasted nuts and a do-it-yourself French dressing.
  2. Leeks
    Meet the onion’s sweeter cousin, the leek. When thinly sliced, leeks make an distinctive substitution for candy onions, shallots or scallions in uncooked salads. They may also be sautéed, steamed or boiled, tossed with pasta salads, or added to hen and tuna salads.Strive This! Solely the white and light-weight inexperienced parts are edible. Take away the roots and fibrous leaves earlier than slicing. To scrub grime between the layers, soak the slices in water in a PYREX® MIXING BOWL for about 5 minutes. Then take away slices to a colander and drain.
  3. Cabbage
    In winter, cabbage makes a hearty base for entrée or aspect salads. Three essential varieties embrace inexperienced, pink and savoy, with the latter acknowledged by its crinkly leaves. Purple cabbage, nevertheless, is particularly good when shredded and tossed with French dressing for a tangy slaw.Prep Tip: If cooking pink cabbage for a salad, use an acidic liquid equivalent to pink or white wine vinegar or cider vinegar to assist the cabbage retain its coloration.
  4. Brussels Sprouts
    It’s true, you both love ’em or hate ’em. However if you happen to love ’em, you’ll love them much more once they’re roasted—it brings out their sweetness. Followers additionally know that these mini cabbages are equally scrumptious when shaved and served uncooked in slaws or salads.Good Thought: For heat winter salads, toss trimmed and halved Brussels sprouts with oil in aPYREX® EASY GRAB® three QUART OBLONG BAKING DISH. Roast at 450°F for about 40 minutes till the outer leaves are golden brown.
  5. Pomegranates
    Fairly probably the queen of salad equipment, pomegranate seeds will make your dish pop. Every ruby-red aril is bursting with a sweet-tart juice that’s loaded with vitamins and antioxidants. And let’s face it, nothing says vacation salad like including a little bit pink to your greens.Straightforward Prep: To take away pomegranate seeds with out staining your arms, reduce the pomegranate throughout horizontally. Use a knife to make small cuts within the white membrane in every half. Then submerge the scored halves in a PYREX® MIXING BOWL crammed with water and gently take away the seeds. The seeds ought to sink to the underside whereas the membrane floats to the highest. Discard the membrane and drain the seeds, permitting them to dry on a paper towel.
  6. Cranberries
    On the subject of cranberries, suppose outdoors the sauce. Sure, you may eat contemporary, uncooked cranberries, however they’re a little bit on the tart aspect. In salads, they’re greatest when thinly sliced and balanced with one thing candy…say, apple slices, raisins or sugared nuts.Candy Thought: If uncooked cranberries are too tart on your style, chop them and switch them to aPYREX® MIXING BOWL. Then gently toss with sugar and refrigerate for a pair hours or in a single day earlier than including to your salad. Alternatively, you may soak complete berries in easy syrup in a single day.
  7. Blood Oranges
    Recognized for his or her dramatically crimson-colored flesh, blood oranges add a depth of coloration and punch of citrus that completes any well-balanced winter salad. Out there December by way of March, with some varieties extending into Might, you solely have a brief window to work this beautiful fruit into your salad repertoire. So if you happen to see it, supply to deliver the citrus salad to your subsequent get-together.Strive This! Roasting citrus concentrates the flavour, including a caramelized sweetness to your salad. Merely reduce oranges crosswise (with or with out the peel) into 1/Four-inch-thick slices, toss with olive oil or honey, place on a parchment paper-lined baking sheet and broil for about 5 minutes.
  8. Beets
    The wealthy, full-bodied taste of roasted beets is sufficient to flip any salad into an entrée, particularly when paired with a creamy, gentle cheese equivalent to goat cheese or contemporary mozzarella. And are available vacation time, all you want is a sprinkling of contemporary inexperienced herbs to decorate beets for a festive get together. Relying in your salad, roasted beets could be served heat or made forward and served chilled.Salad Tip: To roast, trim the leaves and scrub the beets. Then wrap every beet in aluminum foil and place in a PYREX® EASY GRAB® 2 QUART CASSEROLE W/ GLASS LID. Bake at 375°F for 45 to 60 min. When cool sufficient to deal with, peel off the pores and skin and slice.
Aline Niyonkuru

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