I am not a salad freak, but we have been eating more salads. Why? The temps in Los Angeles have been in the 80’s for over a week! Hello, calendar? It’s February!
My husband likes salads, but lettuce, tomato and onion on a plate, while enjoyable, is not exciting.
I have been playing with my new tool (Affiliate Link), Briefton’s 5 Blade Spiralizer.
I start with an apple, in this case, a Braeburn Apple. We check our local store when we need more apples, to see what is on sale. Braeburn Apples won last week.
Using my Briefton’s 5 Blade Spiralizer, I noodle the apple. This handy machine even cores the apple for me. I wash the apple, pull out the stem, and load it onto the machine. I spin that apple into ribbons, which are the first layer of this salad.
Then, I run half an onion across the mandoline. I often start with a whole onion, and keep swiping it down over the blade until I only have 1/2 left. This is the middle layer of the salad.
For the next layer, I clean off two stalks of celery. I de-string them as much as possible, then swipe them down over the blade of the mandoline, until only the leaves remain.
Finally, I take two slices of Trader Joe’s Light Cheddar Cheese, and make matchsticks of them with my paring knife.
Salt and pepper over the top, then add the dressing:
2 teaspoons of extra virgin olive oil
2 Tablespoons of Maple Syrup
1/4 Cup of apple cider vinegar.
Put a lid on your dish, and shake it to coat all.
My husband says this is his version of Cole Slaw. He eats it often. Next time, he has asked that I add a thinly sliced red pepper.
Update: I made him a double salad yesterday, one apple, 4 stalks of celery, one onion and one red pepper.
I added the dressing, same quantity as before, made sure the top for the container snapped shut, and shook it around for a minute. SpecialK returned from a business trip last evening, and the salad has left the fridge. Hmmm