Eat Smart

Mix’n Elena: Red Baron Salad #2

by Elena Tsonos, food blogger

Sometimes, the tastiest salad mixes come from what you might label as the strangest combination of ingredients. You might think, “Ew, I would never eat chicken salad mixed with chunks of avocado.” But if you take a chance and try it, you just might find out that it’s actually very tasty.

You might think this week’s featured recipe brings together an uncommon and maybe even strange combination of ingredients—carrots, beets, apple, cabbage, raisins, and nuts. Sure, you may have eaten carrots and apples alongside with peanut butter, or raisins and nuts together in a trail mix, but have you ever combined vegetables and trail mix? An affirmative answer may prove unlikely. The ingredients of this week’s featured recipe bring together a variety of flavors- sweet, sour, savory, and if you choose to include salted nuts, then also salty! Click ahead for the recipe…

The recipe can be found in Zel Allen’s cookbook The Nut Gourmet; Nourishing Nuts for Every Occasion (2006).

Red Baron Salad #2

Yield: 5-6 servings


3 large carrots, peeled and coarsely shredded

2 large or 4 small beets, peeled and coarsely shredded

1 large sweet red apple, diced

3 to 3 1/2 cups (720 to 840 ml) shredded red cabbage

1/2 cup (120 ml) black or golden raisins

1/2 cup (120 ml) pistachios

3 to 4 tablespoons organic canola oil

3 to 4 tablespoons apple cider vinegar

Salt and freshly ground pepper

Lettuce leaves (optional)


Combine carrots, beets, apple, cabbage, raisins, pistachios, oil, vinegar, salt, and pepper in a large bowl and toss well. Serve the salad nestled in lettuce leaves as individual side dishes, or transfer it to a large serving bowl to bring to the table.

While the carrots, red apple, beets, and raisins all contribute to the sweetness of the salad,  the apple cider vinegar contributes to an adequate amount of sour, and the nuts savory, or savory and salted. (You make the choice!)

In my opinion, it would be best to opt out on using the optional lettuce, but if you do choose to include it, try using an interesting leaf something, like baby spinach or red leaf lettuce! Could the salad use a little more sour for your liking? Add a few tablespoons of lemon juice. Or if you don’t particularly care for pistachios, walnuts would be a tasty alternative. If you’re looking to make the salad a bit healthier, try substituting the canola oil for a more flavorful oil, like olive oil.

Try it out, and give me some feedback on what you think! Oh and don’t forget to watch out for next week’s featured recipe.

Mix’n Elena says “It’s all in a day’s mix!”