|Japanese Vitamin Greens|
In greens alone there are the options of kale (vitamin k, lutein, carotenoids, vitamin c, beta carotene, iron, calcium), spinach (niacin, zinc, protein, vitamins a,e,c,b6, and k, thiamin, folate, riboflavin, calcium, iron, phosphorous, potassium, copper, manganese), basil (protein, vitamins e,a,c,k, and b6, folate, calcium, iron, magnesium, phosphorous, copper, potassium, zinc), mint, (vitamin a, small amounts of other vitamins like c and b complex vitamins, high in iron and manganese), and bok choy, (vitamins a,c,d,b6,b12, magnesium, iron, potassium, protein). While I'm more likely to parody "superfood"-touting clickbait than I'm likely to write it, I've found an easy-to-grow cabbage with vitamin in the name, Japanese Vitamin Greens. High in vitamins a,c,k,e, iron, and calcium, Vitamin Greens are a mild mustard green cousin and have a flavor reminiscent of bok choy.
In addition to some home-made garlic croutons* and a light touch of vinaigrette**, the salad above contained baby kale, bok choy, and, as I had both available and they have slightly different nutritional profiles), vitamin greens, as well as garden-fresh tomatoes (still producing in late November), several mustard greens (Ho Mi Z, Southern Giant, Mizuna), as well as another mustard ...
Those, friends, are just some of the greens. There are a whole world of salad ingredients, dressings, and toppings waiting for you to create your own works of art.
"What", you may be asking, "about that titular 'pesky leftover cranberry sauce'"? Well, first of all, look at you using "titular". Secondly, and seriously, I mixed a little of the juice with a few tablespoons of Champagne vinegar and quarter cup of avocado oil to produce a light, tart, and tasty dressing for the salad. That's what. Part of the remainder went into today's sandwich.
|In case you missed it|
St. Andre Triple Cream Brie and cranberry sauce on a toasted English muffin. Sounds like breakfast to me (although, I want to try the same filling with some freshly baked rye).
|Radish, Tomato, Bell Pepper, Mixed Greens, Red Frilled Mustard, Fennel|
* About those croutons: I took some stale baguette ends, cut them into cube-ish shapes, tossed them in a skillet with olive oil, melted butter, and garlic powder, and then stuck the skillet into a 300 degree oven until the croutons re-crisped (around five-ten minutes).
About Fix Your Salad: After my most recent trip to Utah I posted about a pathetic excuse for a $12 salad at a once-favored restaurant. "Don't just bring me problems," I'm always telling people, "bring me solutions". So, in the spirit of practicing what I preach, (and Doc Gus' suggestion that I give our reader(s) a tour of my garden), since that post I have been sharing some of my favorite salad greens. If you're going to charge folks $12 for a salad, restaurant industry, don't be lazy jerks about it.