GNOWFGLINS™

This salad gets its name because it is so good with summer garden produce. The salad we enjoyed yesterday contained patty pan squash from our garden; perfectly ripe tomatoes from our friend’s garden; and local cabbage and bell peppers from a farm stand.

Summer’s Bounty Cabbage Salad

• 1/2 head green cabbage — thinly sliced
• 2 bell peppers — cored and thinly sliced
• 2 patty pan squashes — quartered, then thinly sliced
• 2 ripe tomatoes — sliced in wedges
• 1/4 cup raisins
• juice of one lemon
• drizzle of agave syrup
• liberal amount of extra virgin olive oil
• few dashes of toasted sesame oil
• sprinkling of fresh or dried dill
• seasoning salt — to taste
• black pepper — to taste

Combine all ingredients in large bowl and toss to coat. Adjust seasonings. Serve.

© Copyright 2006 by Wardeh Harmon.