Posted by on Mar 15, 2012 in Culture, Food, News | 0 comments

Last weekend I found myself with a purple cabbage and several oranges left over from last week’s trip to the Hollygrove Farmer’s market.  The two seemed to go together so I did a quick internet search, found this recipe  and came up with my version of this great winter salad.  The salad ends up with a nice earthy and savory flavor punctuated by the tart sweet orange juice.

Yield:  6-8 side portions, 3 entree portions

1 sm. head purple cabbage, core removed and thinly sliced (about 5 cups)
1- 6oz. bag of baby spinach, stems removed from leaves

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