Authentic German Potato Salad

There are a few recipes that I have learned here in Austria that have completely replaced foods that I have grown up with, and this is one of them. While potato salads in the United States are usually creamy and smothered in mayonnaise, the potato salad here is vinegar based and a bit lighter. I have come to really love the flavor and simplicity and will forever make my potato salads this way.

Serves 8

6 cups diced peeled potatoes
2 small onions, diced
2 tsp olive oil
1/2 cup white vinegar
1/4 cup water
1/4 cup sugar
2 tsp salt
1/4 tsp black pepper
2 Tbsp chopped fresh parsley

Boil potatoes until soft (about 10 minutes) and then drain water and set aside to cool. Once cool peel off skins with a butter knife. Some prefer to peel the potatoes before they are boiled and that is ok too. Then slice them into bite sized chunks.

In a large pan big enough to hold everything, saute onions in olive oil until soft. Add vinegar, water, sugar, salt and pepper to the pan. Once this mixture is boiling, add the potatoes and heat everything through. Serve warm or cool.

You could also add crumbled bacon for a little extra flavor. Guten Appetit!

Roasted Pepper and Mushroom Sandwich

from Cheap, Healthy, Good

Sometimes Ben and I talk about becoming vegetarians. Meat can be expensive, both in terms of money and environmental costs, plus ethically we feel guilty about mass produced animal farms and uncomfortable with the conditions that these animals are raised in. 

But on the other hand. We both really love meat. The occasional steak or salmon or sushi... mmmmmm... What to do?

Well, I guess baby steps in the right direction is better than none at all. I've tried to cut our meat consumption down to once or twice a week - and when we do splurge and get a cut of something I try to make it a really quality cut of something special, not just hot dogs or McDonalds. But that leaves 5 nights a week of vegetarian meals, which has me thinking a little out of the box to keep out of a cooking rut.

Anyway, I have turned to the blogosphere for help, with mixed results; while some sites look great they will use all sorts of exotic (read: expensive!) ingredients that in reality are only found half wilted in some whole foods shop in California. Not always available here at the corner market in Austria. But there have been some good recipe sites, my favorite being Cheap, Healthy, Good - a site that focuses on all of the things I care about (included in the title) while keeping the recipes simple, satisfying and still with lots of variations.

This was a sandwich recipe I saw a few weeks ago, and they were great and easy to pull together. With so much flavor, it was easy to forget that it was meatless and makes the whole vegetarian push a little easier.

Makes about 2 big sandwiches

1 red bell pepper
quality bread. Enough for 2 sandwiches.
3 tsp olive oil
8 oz cremini (baby bella) mushrooms, sliced (about 1 cup)
3 Tbsp feta
lettuce
tomato (optional)
salt and pepper

Wash and dry the bell pepper. Place entire pepper on a baking pan or broiler pan and broil, turning every 2-3 minutes (use tongs) until all sides of the pepper are charred and black. Then remove from heat and cover. Once cool, cut off the top and remove seeds. The skin should peel easily from the flesh. Slice the pepper flesh into large strips.

Cut your bread in half, brush one side of each piece with olive oil and place oil side down in a hot pan. Heat until golden. Then remove onto a plate, toasted side down. Sprinkle Feta on the fresh side of the bread and set aside.

Heat 1 tsp olive oil over medium high heat. Add mushrooms, sprinkle with salt and pepper and cook for a few minutes, stirring occasionally. Cook until the mushrooms have released their moisture and it has mostly evaporated, stirring frequently.

Once mushrooms are done, divide evenly between sandwiches, placing them directly on top of the feta. Layer red peppers on top, and add lettuce and tomato if desired. Top with other half of bread and serve.

Vegetarian Chickpea Curry

from Allrecipes

It was a warm Sunday afternoon and it was time to make dinner. Everything around here is closed on Sundays, and I had forgotten to pick up groceries. BOO! So I looked at the few ingredients we had around the house and miraculously found everything I needed for this recipe. And wouldn't you know, it was delicious.

I'm feeling more comfortable with curries day by day, and this one is great and so easy. You could add chilies for heat or cool it down with some plain yogurt or sour cream. Anyway, give it a try.

1 Tbsp butter
1 onion
3 cloves garlic
3 tsp curry
2 tsp garam masala
2 tsp paprika
1/2 tsp sugar
1/2 tsp ginger
1/4 tsp tumeric
1/4 tsp salt
1/4 tsp pepper
1 can garbanzo beans
2 potatoes, chopped
1 can coconut milk (reduced fat is fine)
1-2 tomatoes, chopped
1/3 cup milk
2 Tbsp tomato paste
2 vegetable bullion cubes
1-2 Tbsp cornstarch or flour to thicken the sauce (optional)
almonds, for garnish
sour cream, for garnish

Melt the butter in a large wok and saute onions and garlic until the onions are soft and translucent (about 20 minutes on medium low). Add the spices and allow them to toast for 1-2 minutes.

Chop potatoes into chunks, and add the rest of the ingredients to the walk. Simmer on medium-low until the potatoes are cooked through and the flavors have mingled. If the sauce is too runny, add the cornstarch or flour to thicken it up. Serve on a hot bed of rice topped with almond slivers and sour cream.

Carrot Soufflé

adapted from Simply Recipes

This is a very tasty side dish, easy to make and very interesting way to use carrots. I didn't read very carefully and accidentally made enough for a small army, but it was no bother. The leftovers were just as good.

serves 8

2 lbs carrots

1 cup whole milk

2 cups cracker crumbs

3/4 cup cheddar cheese

1/3 cup minced onion

1 Tbsp (13 grams) butter

1 tsp salt

1/4 tsp cayenne pepper

1/4 tsp black pepper

salt to taste

3 eggs

Turn on the oven to 350 F (175 C). Butter a 2 quart baking dish and set aside.

In a large pot, bring water to a boil and let the carrots boil 10 min, or until soft. Then puree carrots until smooth with a blender.

In a bowl, slowly mix the carrots with the milk, stirring slowly between pours until smooth and even. Then stir in one cup of crackers, cheese, onion, butter and spices.

In a separate bowl, whip eggs to a froth, then whisk them into the carrot mixture. Spoon entire bowl into prepared baking dish, sprinkle one cup of cracker crumbs on top

Bake 40-45 minutes when the soufflé is puffed up and golden.

Tomato Artichoke Soup

adapted from A Couple Cooks

I once had a roommate that would bring home huge batches of her mom's homemade tomato soup. We were often threatened that if we swiped the soup from the freezer that we would have hell to pay.

Since then I have wondered: what in the world was in that soup? I have eaten many tomato soups with varying measures of enjoyment, but nothing to ever get possessive over. In my search to replicate this amazing tomato soup recipe, I have tried lots of recipes, and this one comes pretty close in my book. The artichokes provide a nice flavor and it is perfect for a cold night with some fresh bread. Enjoy!

1 Tbsp butter

1 large onion, chopped

2 cloves garlic, minced

3 bay leaves

1/2 tsp oregano

1 tsp basil

1 tsp parsley

2 cups fire roasted diced tomatoes

1 cup canned artichokes

1 cup water

1 cup milk

1/2 cup cream

Croutons

Parmesan

Chop the onion and garlic and saute with butter and bay leaves in a large pot until the onions are translucent. Chop the artichokes into smallish pieces. Add the artichokes, tomatoes, 1 cup water and spices. Bring to a boil and turn down the heat, allowing the soup to simmer for about 10 minutes.

Using an immersion blender, carefully blend the soup to a smooth consistency. (You may have to do it in batches so you don't get splashed with hot liquid!) Add one cup of milk and 1/2 cup of cream and mix in until blended.

Top with croutons and parmesan and serve immediately.

Healthier Fried Rice

adapted from Bella Eats

I love fried rice, but always feel bad eating it at restaurants because it feels so greasy. This recipe uses a little drop of oil, but the rest is a bit of egg, colorful veggies and rice so it doesn't feel heavy going down. This is also a perfect dish to whip up if you ever have a lot of leftover rice to use.

Serves 4

2 Tbsp peanut oil (I used rapeseed oil)

1-2 large carrots, peeled and chopped finely

1 red bell pepper, chopped finely

1 cup peas

2 Tbsp fresh chive or scallions, minced

4 large eggs, lightly beaten

4 cups steamed brown rice, cold

3/4 tsp salt

1-2 tsp Asian sesame oil (optional)

Heat 1 Tbsp oil in a wok or large nonstick skillet over medium heat. Saute the carrot and bell pepper and peas until tender, then remove to a separate bowl and set aside.

Wipe the skillet clean and put back on the stove with the heat on high until it is hot enough to vaporize water upon contact. Add the remaining 1 Tbsp oil, swirling to coat evenly and heat until hot and just starting to smoke.

Add eggs, tilting pan and swirling eggs to form a thin and even layer and cook for about 30 seconds. Add rice and stir-fry, breaking up the eggs and letting rice rest for several seconds between stirs, until rice is hot (about 2-3 minutes).

Add the vegetables, chives, salt and sesame oil to taste, stir-frying until well combined. Serve warm.

Carrot Salad

From Kari and Emmi Koivisto

Ok, this recipe is so simple, but I thought it deserved a post.

I love carrots, but had never enjoyed them like this before:

Finely grated, with pineapple, raisins or great with salad dressing.

Grating the carrots really brings out their sweet, juicy flavor. It is a perfect side dish for those nights where you don't have time to put a lot of time into dinner, but still want something healthy and delicious.

serves 4

5-6 large carrots

pineapple (or raisins)

Peel the carrots and finely grate them into a bowl. Toss in the pineapple (or raisins. or both) and serve.

Sweet and Sour Green Beans and Onions

adapted from Tracey's Culinary Adventures

1 lb green beans, trimmed

1 Tbsp butter

2-3 large red onions

1 chili pepper (1/2 tsp dried crushed red pepper)

1/3 cup red wine vinegar

3 Tbsp dark brown sugar

Salt and pepper to taste

Steam beans until just tender, about 5 minutes. Then transfer to a plate and set aside.

Melt butter in a lager heavy skillet at hight heat. Peel the onion, chop in half and chop again lengthwise leaving you with larger pieces of onion. Saute until onions begin to soften (3-4 minutes). Add vinegar and sugar and stir until sauce thickens, about 2 minutes. Add in beans; toss to coat and heat through, about 1 additional minutes. Season with salt and pepper.

Christmas Beet Salad

from Nordic Recipe Archive

This is a traditional Finnish dish at Christmas time and goes well with ham, turkey or other meat dishes. It reflects the local produce available this time of year in Scandinavia. It is even better the next day so feel free to prepare it in advance.

2-3 potatoes

2-3 carrots

2-3 beets

2 pickles

1 apple

1 very small onion

1 cup sour cream

Peel and cook potatoes and carrots until soft, remove from heat and let cool. In a different pot, do the same with peeled beets, once soft reserve 1 tbsp of the water. Cut the potatoes, carrots, beets, apples and pickles into small cubes. Mince the onion and mix all of the vegetables together in a bowl. Cover the bowl and put in the refrigerator for the flavors to mingle together. Mix together sour cream and 1 tbsp beet water to dye it pink. Serve the cream on the side.

Honey Mustard Vegetables with Feta

adapted from Luna Cafe

Here's a light dinner that can help offset those heavy holiday foods. You can use whatever fresh vegetables you have on hand. Just toss it all together and throw it in the oven!

Vegetables:

3-4 potatoes

1/2 squash

3-4 carrots

3-4 beets

1 bell pepper

green beans

1 tsp rosemary (1 Tbsp if fresh)

1 clove garlic, finely minced

2 Tbsp olive oil

salt and pepper to taste

1/2 cup Feta cheese, crumbled

Honey Mustard Vinaigrette:

9 Tbsp olive oil

3 Tbsp apple cider vinegar

2 Tbsp honey

1 Tbsp Dijon mustard

2 cloves garlic, finely minced

1/2 tsp salt

Preheat the oven to 350 (176 C). Chop all of the vegetables into bite sized pieces and put them in a large bowl. In a smaller bowl, mix together rosemary, garlic, oil and salt and pepper, toss vegetables with the oil mixture and arrange vegetables on an edged baking sheet. Try not to overlap.

Roast for 30 minutes, or until the vegetables are tender and beginning to caramelize. Remove from the oven and let cool. Sprinkle the Feta cheese over the vegetables.

Prepare the vinaigrette by combining all ingredients and mixing them together well.

Toss the vegetables with the vinaigrette and serve immediately.

Pomegranate and Feta Salad

adapted from Gimme Some Oven

This salad was just gorgeous! The cinnamon in the dressing combined with the bright colors made it perfect for the Christmas season.

6-7 cups spinach (or other green salad)

seeds from one pomegranate

1/2 cup pecans, candied

1/2 cup crumbled Feta

Dressing:

6 Tbsp olive oil

2 Tbsp apple vinegar

2 tsp honey

1/2 tsp cinnamon

salt and pepper to taste

Combine salad ingredients. Mix together dressing ingredients and serve on the side.

Zuppa di Funghi (Mushroom Soup)

adapted from Bell' Alimento

I love mushrooms. They are such a weird little food and so versatile. This is a mushroom based soup with a very rich taste. I added peas because I had some, but it would have been fine without.

1 Tbsp butter

1-2 clove garlic, minced

8 shallots, minced

1 lb mushrooms, chopped

1/2 cup tomato sauce

5 cups broth

2 eggs

4 Tbsp Parmesan, grated

1 Tbsp parsley, chopped

2 Tbsp whipping cream

salt and pepper to taste

In a large soup pot, saute butter and garlic, once melted add minced shallots and cook until translucent. Then add tomato sauce and 1/2 cup water. Cover and cook for about 10 minutes.

While this is cooking, clean and slice mushrooms. Once the 10 minutes has passed, add the mushrooms to the mixture, lower heat, cover and cook for 20 minutes. Then pour in the broth and bring the mixture to a boil, lower heat again and simmer for about 10 minutes.

While this is cooking, whisk together eggs, salt and pepper, parsley, cheese and cream until thoroughly combined. Turn off the heat of the soup and gradually whisk in the egg mixture until it's combined well.

Roasted Garlic Vegetables

adapted from please pass the pie

In my effort to someday fit comfortably in my pre-pregnancy jeans I have started cooking a virtually all vegetable diet. I tried this recipe for roasting them and was blown away by the flavor. In reality, any combination of vegetables would work well so feel free to alter the ingredients.

1/2 lb potatoes, chopped into large wedges

3-4 carrots, chopped into large bits

1 medium onion, sliced into rings

1 stalk broccoli, chopped

1 head cauliflower, chopped

5 cloves garlic

Salt and pepper to taste

Sauce:

3 Tbsp olive oil, divided

2 tsp salt, divided

1/2 tsp pepper, divided

5 cloves garlic (listed above)

2 Tbsp vinegar

2 tsp dijon mustard

Preheat the oven to 400 (204 C). Whisk together 2 Tbsp oil with 1 tsp salt and 1/2 tsp pepper. Toss the vegetables in the oil mixture and spread out on a baking sheet. Take the 7 cloves of garlic, still wrapped in the papery skin and place them on top. Bake for 35 minutes.

In the meantime, assemble the rest of the oil, salt and pepper with vinegar and mustard. After the 35 minutes are up, put the vegetables in a bowl, remove the garlic, take off the skin and put the now soft pulpy center in the small bowl with the vinegar/mustard mix. Blend the mixture until it is smooth and pour the contents over the vegetables. Toss to coat evenly and serve warm.

Roasted Carrot Soup

Adapted from My Man's Belly

This is a great fall soup that is light on calories but heavy with flavor. Ben was skeptical while I was cooking (he said it looked like baby food...) but after trying it he agreed that it was quite good, a perfect soup for a cold blustery day.

1 lb carrots

4 apples, peeled, cored and sliced

olive oil

1 medium onion

2 cloves garlic, finely minced

1 Tbps fresh ginger, grated

4 cups chicken stock (or vegetable stock)

salt and pepper to taste

Feta cheese, walnuts, cranberries or croutons to garnish

Milk (optional, to thin out soup)

Preheat oven to 400 (204 C)

Place carrots, apples and onion on a baking sheet and drizzle with oil. Roast in the oven for 45 minutes to an hour.

Remove carrots, apples and onion from the oven and put into a large pot, including any oil from the baking sheet. Add garlic, ginger and salt, saute for several minutes then add chicken stock and simmer for an additional 15 minutes.

Transfer contents of the pot into a blender (or use immersion blender) and puree until smooth. Be VERY careful blending hot liquids. Add milk or chicken stock to thin out soup to a desired consistency (Ben said it looked like baby food before thinning it out).

Ladle into bowls and garnish with Feta, walnuts, croutons or dried cranberries.

Black Bean and Feta Quesadillas

adapted from What's for Lunch Honey

Quesadillas were a staple at my house growing up. They are so quick and easy to make, plus the variations are endless so you can really just make do with whatever you have on hand. I loved this unique combination of the spicy beans and creamy goat cheese.

1 medium onion

2 cloves garlic

2 Tbsp olive oil

1 can (about 1 1/2 cups) black beans

1 cup corn

1 large tomato, diced

1 tsp chili powder

2 tsp ground cumin

1/2 tsp cinnamon

12 oz goat cheese (about 300 grams) I used Feta

1 bunch of fresh cilantro

salt and pepper to taste

8-10 tortillas

guacamole

sour cream

lettuce

Heat the oil and saute garlic and onions until soft - about 5 minutes. Then add beans along with spices and stir. Then add corn and tomatoes and cook mixture for 6-8 minutes. (Add water if necessary) Remove from heat, stir in the cilantro and set aside.

In a frying pan on medium heat, place one tortilla at the bottom, add a thin layer of beans and sprinkle the top with the goat cheese, leaving about 1/2 inch from the edge clear. Then sandwich it between another tortillas. Brown each side for about 2 minutes. Cut the quesadillas into wedges and serve with guacamole or sour cream and a side of lettuce.

Roasted Potatoes and Green Beans Salad

adapted from Stacey Snacks

I love roasted vegetables, there is so much flavor released and it is so easy to do. This is a simple salad that would taste great as a side dish or a light lunch.

1 lb of potatoes, with skins on

2 onions, roughly chopped

1 lb green beans (would also taste great with chunks of Zucchini)

Dressing:

1/4 cup olive oil

2 Tbsp red wine vinegar

1 Tbsp Dijon mustard

1 Tbsp parsley

3 tsp sugar

salt and pepper to taste

Whisk dressing and set aside. Quarter the potatoes and place them in a bowl. Chop the onions into thin strips, and place them into the bowl with the potatoes. Drizzle the mixture with salt and olive oil and toss to coat evenly. Place on a baking sheet and roast at 400 (204 C) for about 25-35 minutes, or until crispy.

Blanch your green beans in boiling water for only about 5 minutes (so they stay crispy) and drain in a colander. You can rinse them with cold water to prevent them from cooking longer if you like.

Once potatoes/onions are done, combine them together and just before serving, pour the dressing over the whole mixture. Best served warm, but tastes great at room temperature as well.

Bean Burritos

adapted from Martha Stewart

These turned out so great and had so much flavor that you didn't miss the meat at all. The best part about it is you can make extra and freeze them individually for a quick lunch or dinner later in the week.

This picture doesn't show off many beans, but they are in there!

Beans:

2 Tbsp olive oil

2 medium onions

4 cloves garlic

1 jalapeño

1 tsp chili powder

salt and pepper

1/2 cup diced canned tomatoes (about 1/2 can)

3 cans beans (black or pinto)

1 bag (about 3 cups) corn

Mexican Rice:

3/4 cup rice

1 chicken (or vegetable) bullion (or 1 1/5 cup broth)

1/2 cup diced canned tomatoes (about 1/2 can)

1 cup cheese

1 head lettuce (or other leafy greens)

8 burrito sized tortillas

salsa

sour creme (optional, but recommended)

1. Cook rice using broth or drop a bullion cube in the water. Once done, mix in canned tomatoes and set aside.

2. Saute onions, garlic, jalapeño, chili powder and salt and pepper in a large pot until soft and golden. Add tomato paste and cook for 1-2 more minutes, then add beans and 1 1/2 cup water. Once boiling, turn heat down to low and simmer for about 10-15 minutes to reduce the liquid. Add corn to bean mixture and cook until heated through.

3. Grate cheese, chop lettuce and warm up tortillas according to package instructions (or make your own)

4. Assemble burritos: mound 1/4 cup rice, 1/2 cup bean mixture and sprinkle cheese on one side of the tortilla. Fold and hold in sides. Start from the filled end, holding sides in as you work, tightly rolling it into a bundle. Serve immediately with salsa and sour cream, or wrap individually in plastic and freeze for up to 3 months.

To reheat from frozen with a microwave:

Remove from plastic wrap and put in microwave on a plate, covered in with a microwave safe bowl. Defrost on high for 3-4 minutes, uncover and microwave on high for 3-4 more minutes

To reheat from frozen using oven:

Remove burritos from plastic wrap, and cover them with foil. Place on a baking sheet and bake at 450 (230 C) for 40 minutes. Remove foil and bake to a crisp 5-10 additional minutes.

To reheat from defrosted:

remove all coverings and bake at 450 (230 C) for 10 minutes or microwave on high for 3-4 minutes.

Lasagna Tart

adapted from 101 Cookbooks

Ok, so this didn't photograph all to well, but I have to say it was one of the better meals I've made in a while and Ben ate the whole thing in one sitting. Be sure to drain the zucchini for as long as possible, they emit a lot of moisture in the cooking process and I was left with quite a bit of liquid at the top. All in all this was a great dinner and one I will be trying again soon!

Filling

2 medium zucchini, sliced into very thin coins

1 tsp salt

2 cups ricotta cheese (this is hard to find in Finland, so we used cottage cheese)

3 cups spaghetti sauce (about 800 grams or 28 ounces)

Tart Crust

2 cups flour (1/2 white, 1/2 whole wheat)

1 tsp salt

zest from one lemon or 1 tsp lemon juice

1 tsp dried basil

1 tsp dried oregano

1/3 cup cold butter (75 grams)

scant 1/2 cup cold water

Preheat oven to 375 (190 C) and place a rack in the middle.

Start by tossing the sliced zucchini with salt in a medium bowl. Transfer to a colander and let it drain as much fluid as possible while you make the tart crust.

To make the tart dough, mix together flour, salt, lemon zest, basil and oregano in a large mixing bowl. Cut in the butter until it forms little pea sized balls and slowly add the cold water a little at a time until the dough just comes together. Knead once or twice, and on a lightly floured surface roll out the dough until it is about 1/4 inch thick (1/2 centimeter) and large enough for your 9-inch tart pan.

Ease the pastry into your pan and press it in so it is snug around the edges. Trim away excess dough and place the dough in the fridge to rest for at least 30 minutes.

In the meantime, heat up the spaghetti sauce and simmer for about 10 minutes, letting some of the moisture evaporate.

Once the dough is done resting, prick the crust with a fork a few times. Line the dough with parchment paper and fill the tart with pie weights (dry beans or dry rice works as well). Bake for 15 minutes and carefully remove the paper and weights, then toast the tart crust in the oven for another 5 minutes. Remove from the oven to cool for a few minutes and turn the heat down to 350. This step is to avoid having a soggy bottom crust.

Use the spatula and spread about 1/2 of the ricotta cheese at the bottom of the tart, then a layer of zucchini. Then spread 1/2 of the spaghetti sauce, with another layer of zucchini, then the other half of the cheese, another layer of zucchini and top it off with the rest of the sauce. You want the filling to nearly reach the top.

Place the tart on a rimmed baking sheet (in case of overflow) and bake for abou 40 minutes or until the tart is cooked through. Remove, sprinkle the top with parmesan and cool for about 10 minutes before serving.

Pesto Potato Salad

adapted from Smitten Kitchen

This is a fresh twist on potato salad with no mayonnaise and one of my favorite flavors: pesto. The salad turned out beautifully and it was very easy to put together.

2 lbs small potatoes, quartered

1/2 lb green beans, cut into 1 inch segments

3/4 cup pesto (about 6-7 ounces)

4 Tbsp mild vinegar, like white wine or white balsamic

1 small purple onion, diced

3 diced tomatoes

salt and pepper to taste

1/2 cup chopped nuts (I used walnuts, but next time I might try pine nuts or almonds)

1 Tbsp butter or olive oil

1 Tbsp sugar

1 tsp salt

Clean potatoes, cut them into quarters. Boil in salted water until just tender, about 10 minutes. Add beans; cook for 4 additional minutes. Drain and let cool, transfer to a large bowl.

In a small mixing bowl, combine pesto, vinegar, and diced tomatoes. In a frying pan, saute onion until soft and add to the pesto mix. Pour over potatoes and beans and mix until potatoes are evenly covered. Add salt and pepper.

Toast nuts on medium with olive oil, salt and sugar; stirring constantly until they are a golden brown. Remove from heat and set aside to cool on a plate.

Garnish potato salad with nuts, serve immediately or make this up to two hours in advance.

Cabbage and Almond Salad

Adapted from Everybody Likes Sandwiches

I wanted a salad that was a little different from the lettuce/tomato/cucumber mode and I found this one that turned out great. I added toasted almonds and some red pepper for color and it was crunchy and delicious.

1/2 cabbage

1-2 red peppers, diced

1/2 cup toasted almond slivers

1 cup garbanzo beans

Dressing:

3 Tbsp olive oil

2 Tbsp Red wine vinegar

2 Tbsp lemon juice

1 Tbsp honey

1/2 Tbsp parsley

1 clove garlic, finely minced

salt and pepper to taste

Toast the almonds with a little oil and salt until lightly browned. Set aside. Dice the cabbage into small pieces and add in the red pepper and garbanzo beans and toss. Mix the dressing in a small bowl, pour desired amount onto the salad, and toss. Garnish with almonds and serve.