You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to www.journalgazette.net/newsletter and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

Food

  • The remains of the day
    After the big day has come and gone, most holiday hosts find themselves still talking turkey. What to do with all that leftover bird?
  • The remains of the day
    After the big day has come and gone, most holiday hosts find themselves still talking turkey. What to do with all that leftover bird?During the long weekend following the holiday, you can put those leftovers to good use.
  • Time for winter salads
    With fall’s dropping temperatures, it’s time to add more salads to the menu.
Advertisement
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

Advertisement