On heavy antibiotics for an infected finger, I'm trying to keep our diet high in probiotics. So this is the salad we just enjoyed for dinner and hope to repeat it.
Shaved or shredded fresh cabbage--1 to 2 cups, each plate
Thinly sliced purple onion--just a dozen various sized rings, each plate
Sauerkraut--2 to 3 Tablespoons per salad
Vigo Imported Sardines in soybean & olive oil--1/2 to 1 4-3/8 oz. tin per plate
French Fried Onions--1/3 to 1/2 cup as garnish
Assorted olives
Dressing for two salads: 1/4 c sauerkraut juice, 1/3 c mayo, 1/3 c greek yogurt, one clove fresh garlic crushed, black pepper to taste
I layered the fresh cabbage, onion rings, and dressing twice before topping the salad plates with the sauerkraut, sardines, a garnish row of french fried onions, and the rest of the dressing. Garnish with olives.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment