SIMPLY ELEVATED

Veggie Salad and Fruity Breakfast

My own version of the German salad.

Here are two healthy, quick, no cooking required, meals. Last September I had a wonderful opportunity to travel to a small town in southern Germany that was less than an hour away from both France and Switzerland. During my time there I learned about this lovely salad that I call “the German salad”.

This salad is a perfect example of how to “Simply Elevate” items that are a combination of fresh, frozen and canned vegetables. The technique is to chop or slice everything that creates the bottom layer to a similar size. Basically any combination of ingredients you have will work. The first salad I had at a restaurant in a Castle we toured in Germany, contained smashed boiled and butter potato, shredded carrot, finely julienned zucchini, diced beets and radishes; while the version in Switzerland had corn, shredded cheese, red pepper, shredded carrots and cucumbers.

Each version was then topped with mixed greens tossed in a light vinaigrette. When the first salad arrived, it looked like a simple mixed green salad, but as the top layer was pushed away you found all of the lovely colorful surprises just beneath.

When I returned home, I planned a wine club meeting for my friends and recreated some of the cuisine influences I experienced in this little corner of Europe, which included this German salad.

A fun way to serve this would be to create a large platter of prepared vegetables and let everyone choose which items they want for their bottom layer. Then prepare a separate bowl with the tossed greens. to serve on top. My platter above included radishes sliced on a mandolin, diced fresh sugar snap peas, diced red (orange or yellow) bell peppers, shredded carrots (can be purchased in the produce section), diced fresh zucchini, diced English cucumbers (Persian or a regular cucumber are fine), and canned corn that was drained.

Other options: frozen corn, frozen peas, canned diced beets, boiled and buttered smashed potatoes, diced fresh mushrooms, drained jarred artichoke hearts, hearts of palm – whatever you have can work. The more color the prettier it will be.

For the vinaigrette I simply drizzled a little of good olive oil and a little white balsamic vinegar over the greens and toss. You can use rice wine vinegar, white wine vinegar, champagne vinegar – just use whatever you have. This salad is very refreshing and very filling due to all of the raw vegetables.

FRUITY NO COOK BREAKFAST

An easy, healthy and “Simply elevated” bowl of yogurt is as simple as using a wide single serving bowl, placing 1/4 cup of yogurt, sprinkle the top with cinnamon to add flavor (said to lower blood sugar) ; or swirl in a tablespoon of your favorite jam or preserves; sprinkle with a store bought or homemade granola, chopped nuts or toasted coconut; then slice up fruit (banana, a mandarin oranges, cherries, peach, pear, apple; add some berries and if you have it, snip some fresh mint into little strips to sprinkle over the top. I even prepared a version of this while I was in Germany using local fruits.

My France yogurt bowl -homemade berry preserves, museli, figs, mirabelles, banana & fresh mint.
Home: Greek yogurt sprinkled with cinnamon, toasted oat granola, strawberry,
blueberry, banana & fresh mint.

Be creative, have fun and enjoy! Until next time….Bon Appétit !

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