I am absolutely in my glory with all of the wonderful, local produce in season. We don’t have the need to go to the grocery store as much this time of year, which I love.  We have found other sources or our produce, eggs, cheese, meat, etc.  Our CSA, garden and farmers markets provide most of what we need.   This is a very simple salad that is a go to for lunches and or a quick snack.  This is another adaptation from the book, The Family Cooks by Laurie David.  The cookbook has a wonderful apple, walnut and carrot salad and I added the cabbage. Sometimes I add kale or goat cheese.  We got some cabbage in our CSA and it is so plentiful and cheap this time of year.  I used Savoy cabbage, which is more tender and less “rubbery” than green cabbage.  It is has a milder, sweeter taste as well.

Ingredients:

Walnuts, roughly chopped

Carrots, grated (if you buy organic, no need to peel)

Apples, peeled and chopped

Savoy Cabbage, chopped

Juice of 1 lemon

Salt to taste

To make things really easy, I just use equal parts of the walnuts, carrots, apples, cabbage and then add the lemon juice and salt.  If you have time, toast the walnuts the oven (350 degrees for 7-10 min) or in a skillet.  I just used raw walnuts here, and like the taste that way.  This salad will last for several days refrigerated.  Place in jars for a great lunch on the go! Enjoy!