Beneficial Salad Tastes Better in a Beautiful Bowl
Napa cabbage, orange peppers, cayenne pepper and feta cheese are served in an antique Noritake bowl made by Baron Morimura in Japan in the early 20th century. Napa cabbage, which is similar to Chinese cabbage, has a finer leaf than regular cabbage, but I think it needs to be softened considerably by marinating for at least half an hour in vinegar and oil. I used white wine vinegar and olive oil for this health-promoting salad. To this bowl of simple cabbage, I added diced sweet mini-peppers, bits of home-grown cayenne pepper, and feta cheese. There you have a cruciferous, cancer-preventive, low-calorie vegetable, a heart-healthy combination of peppers that contain vitamin C, olive oil that is good for your blood, vinegar that adjusts your body’s acidity thereby lowering inflammation, and a little protein from the cheese.
Serving something-not-so-special in a sumptuous style makes healthy eating less boring, don’t you think?
©Jeanne “M-J” de Mesterton
|M-J’s Spinach Salad features bacon, toasted walnuts and Parmesan cheese, in a balsamic vinegar and olive oil dressing.
©M-J de Mesterton 2012