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Food

  • Recipes
    Fettucine PrimaveraPractice your chiffonade and fine chopping skills with the herbs and vegetables in this recipe. This quintessential springtime pasta includes lots and lots of fresh herbs, as well as leafy greens.
  • Fundraiser taps Zakarian
    Geoffrey Zakarian is an accomplished chef and restaurateur, known for his sophisticated taste and signature style.
  • Dash ... We Tried It
    The recipe reviewed here appears on Page 14 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.
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Kimberly Dupps Truesdell | The Journal Gazette

Dash ... we tried it

The recipe reviewed here appears on Page 3 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.

Rainbow Salad

Preparation: 25 minutes

What we thought: My lunches have been stale lately, and by “stale” I mean they have been coming from a box stored in the freezer. Anxious to get back to nutrient-dense meals, I opted to try the Rainbow Salad. I enjoyed the combination of sweet fruits, pungent blue cheese and tangy vinaigrette. Walnuts added a nice crunch and a bit of protein – though the salad could have used more. I found myself searching for a bit of chicken to make it more of a meal.

For next time: I was not thrilled that there’s quite a bit of sugar – albeit natural – and would probably pick two of the three fruits in the future and skip the honey in the dressing. I’d also swap the red cabbage for radicchio, which would add a bit of bitterness – a nice contrast to the fruit.

– Kimberly Dupps Truesdell, The Journal Gazette

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