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