James Carrier

Brighten up January days with seasonal salads

KATE WASHINGTON  – November 9, 2004

Beet and Fennel Salad with Fried Capers

Warm Red Cabbage Salad

Endive-Apple Slaw with Smoked Trout

When the urge for spring menus hits before spring vegetables do, use abundant winter produce―earthy beets, crunchy cabbage, tart apples, or sweet fennel―to make refreshing, light-tasting winter salads.

Perfect for a casual weekend lunch or as the starting course of a simple dinner with friends, these bright flavors of winter will help lift your spirits until warmer days arrive.

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