|Red cabbage - just because it's pretty!|
When I can't seem to make small portions, because it's hugely difficult to buy and cook for one, I farm out food on my children. I rationalize they are young busy working parents and appreciate having something they don't have to make. I also know there are times they take it and really aren't all that keen on what I've fixed. I've been trying to buy smaller portions.
|Green cabbage just because it makes a beautiful picture.|
I've found a substitute green: "Italian Vegetable Blend" by Green Giant. This contains chopped washed cabbage, brussels sprouts, carrot, kale, broccoli, celery and onion. Zero fat, and zero cholesterol. High in Vitamin A and C. I feel virtuous just telling you about it. These vegetables don't go bad as fast and have substance. Substance helps because it requires chewing. Chewing satisfies part of the whole eating healthy process.
|Chinese cabbage cause I needed a 3rd picture.|
2 handfuls - Italian Vegetable Blend
1/2 Cup - Dried soybeans
1/2 Cup - Frozen peas - microwaved to tender
1/4 Cup - Pepper Jack cheese - cut into small cubes
2 handfuls - Seedless green grapes - halved
1/4 Cup - Hellman's Mayonnaise
1/8 Cup - V8 Juice
Sprinkle with Kosher Salt and Fresh ground pepper
Toss to coat.
You can eat with toast, crackers or chips but I warn you this is a very filling salad by itself.
The trick is once you have the Italian Vegetable Blend, you can use any nut or seed, fresh or frozen vegetable, with or without any kind of cheese and most any small cut fruit. When "IVB" isn't available, I buy a bag of mixed shredded cabbage. If you change out the dressing, you risk taking away from the flavor. I like the balance of flavors and textures with the above list. But then, it's your salad so experiment and enjoy.
I used the 10.5 oz. bag of vegetable blend for six days with no wilting or spoilage.