25 March 2011

Cranberry Mushroom Salad

As you may have noticed, but probably—let's be honest—haven't, I ain't been posting recipes at my usual furious rate. That's because I can't even keep up with all my homework because I have too many classes (five, including Russian); also, I've been traveling a lot this month. Last week I went to Claremont, California for my grandmother's 90th birthday.

Grandma Bessie retired from cooking several years ago. While I enjoyed eating breakfast and dinner out with the family every single day, it didn't take too long before I yearned to prepare myself a healthy, light meal. Luckily Gwen invited me over for a make-your-own lunch afternoon and helped me prepare this salad with ingredients from her refrigerator.

It tasted divine, in an all-my-cells-have-been-screaming-for-greens kind of way. Because I used Gwen's fridge and not my own, I ended up mixing unusual ingredients. Maybe these are ingredients you already own. This mixture makes the salad taste tangy, crunchy, sweet, savory, and creamy all at once. A lucky accident for my innards.

Cranberry Mushroom Salad

some button mushrooms, washed and sliced
a splash o' wine (make sure it's GF if you have Celiac disease)
a few spoonfuls of cottage cheese
a scallion, thinly sliced
a handful dried cranberries
a handful candied pecans, chopped
a few handfuls of greens, washed


1. In a fry pan cook the mushrooms in wine until you like the flavor.
2. In a bowl mix scallions, cranberries, and pecans.
3. Add the mushrooms and cottage cheese. Mix thoroughly.
4. Pour onto a bowl of greens. Toss and eat.

Serves one. Dances happily in my tummy with tomato soup.

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