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Food

  • Kids in the kitchen
      Toddlers get a kick out of helping prepare foods
  • Recipes for cooking with kids
    Peach Dump Cake2 (15-ounce) cans sliced peaches, in syrup 1 (18.25-ounce) box yellow cake mix 1 stick ( 1/2 cup) butter, softened 1/2 teaspoon ground cinnamon or nutmeg, to taste Preheat oven to 375 degrees.
  • Slip greens into pasta for kids
    Dark leafy greens, especially the typified kale, are enjoying their season in the spotlight. It’s about time! Leafy greens are now found on menus at high-end restaurants and even some fast-food joints.
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Kimberly Dupps Truesdell | The Journal Gazette

Dash ... we tried it

The recipe reviewed here appears on Page 3 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.

Rainbow Salad

Preparation: 25 minutes

What we thought: My lunches have been stale lately, and by “stale” I mean they have been coming from a box stored in the freezer. Anxious to get back to nutrient-dense meals, I opted to try the Rainbow Salad. I enjoyed the combination of sweet fruits, pungent blue cheese and tangy vinaigrette. Walnuts added a nice crunch and a bit of protein – though the salad could have used more. I found myself searching for a bit of chicken to make it more of a meal.

For next time: I was not thrilled that there’s quite a bit of sugar – albeit natural – and would probably pick two of the three fruits in the future and skip the honey in the dressing. I’d also swap the red cabbage for radicchio, which would add a bit of bitterness – a nice contrast to the fruit.

– Kimberly Dupps Truesdell, The Journal Gazette

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