Something juicy, something crunchy to beat winter blues

January is full of salad days – except tomatoes aren’t in season. That means it’s time to get creative.

As we’re trying to keep our New Year’s resolutions to eat better (and/or lose weight), salads can be a healthy pick-me-up, providing texture (OK, my grandmother called it “roughage”) as well as nutrients to any meal.

The best salads offer plenty of contrasts – crunchy vs. soft, juicy vs. hard. In winter salads, citrus can sub for tomatoes, adding juicy flavor as well as a touch of sunshine. 

My dwarf grapefruit is having a banner season, so adding one to a New Year salad was an obvious pick.

A mild Dijon vinaigrette holds it all together. Mix just before serving.

Grapefruit-cabbage salad with Dijon mustard vinaigrette

Makes 2 large or 4 small servings

Ingredients:

2 cups cabbage, shredded

1 large grapefruit, peeled, seeded and chopped

¼ cup blue cheese crumbles

¼ cup pecans, roughly chopped

¼ cup raisins or dried cranberries

For vinaigrette dressing:

2 to 3 tablespoons white wine vinegar

2 to 3 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

¼ teaspoon sugar

Salt and pepper to taste

Instructions:

In a large mixing bowl, place shredded cabbage. Top with grapefruit, blue cheese crumbles, pecans and raisins or cranberries. Set aside.

Make vinaigrette. In a small mixing bowl or jar with a tight fitting lid, combine white wine vinegar, olive oil, Dijon mustard, sugar, salt and pepper. Mix or shake until well combined.

Drizzle dressing over salad ingredients. Mix gently to combine.

Serve immediately.