Picking up some fresh wines for summer is in the bag – or shopping cart, actually – as supermarkets get in touch with their inner sommeliers.The recipe reviewed here appears on Page 3 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.
Rainbow Salad
Preparation: 25 minutes
What we thought: My lunches have been stale lately, and by “stale” I mean they have been coming from a box stored in the freezer. Anxious to get back to nutrient-dense meals, I opted to try the Rainbow Salad. I enjoyed the combination of sweet fruits, pungent blue cheese and tangy vinaigrette. Walnuts added a nice crunch and a bit of protein – though the salad could have used more. I found myself searching for a bit of chicken to make it more of a meal.
For next time: I was not thrilled that there’s quite a bit of sugar – albeit natural – and would probably pick two of the three fruits in the future and skip the honey in the dressing. I’d also swap the red cabbage for radicchio, which would add a bit of bitterness – a nice contrast to the fruit.
