A Red Tossed Salad

I'm changing it up a little, going from green to red.  Not that green is boring but red is vibrant and full of spice and zest.  Let's make a red salad.

The red lettuce are growing nicely in the cool spring weather, the red kale is also coming along, and the red mustard need to be picked before it bolts and blooms.  If I cut these three vegetables in strips, I will have a red tossed salad in a short time.

I set out red onions in the garden a little while ago, but only the green tops are showing.  Of course, they could be cut and used, but I bought a large red onion at the grocery store.  I will thinly slice it into moon shaped bits and add it to my red salad.

I almost forgot, I harvested the red cabbage and stored the various sized heads in the crisper in the fridge.  I will finely slice some of the cabbage into fine bite size pieces and add it to the salad along with some colorful small grape tomatoes.

We now have red lettuce, kale, mustard, onion and cabbage.  Let's mix it up and check this salad for taste and texture with red wine vinegar and oil.  Serve with crisp/toasted sourdough bread and cheese.

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