Wednesday, August 11, 2021


I have been experimenting with making salads with store-bought shredded cabbage because it stays fresher much longer than lettuce. I could also see using a combination of the two.

My simple recipe is to use 20 to 50% of a package of shredded cabbage with a generous sprinkling of bacon bits and a generous amount of Italian dressing. This is very good by itself, but with tomato wedges, it is almost perfect.

In the last couple of days, I have tried adding strawberries, chopped apple, and cashews. These don't necessarily make the salad taste better, but it is a good way to eat fruit and nuts. I especially like the apple in the salad.

Best wishes,

John Coffey

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