Have you ever had Pink Cadillac Syndrome? It’s based on the idea you never knew how many pink Cadillacs were on the road until you bought one … or earned one through your Mary Kay business.
I haven’t seen a pink Cadillac in years; but I have bought something I thought unique, only to find many other people had the same idea. Where was I? Why didn’t I see all of those before?
My recent experience involved thinly sliced apples in a green salad. Simple enough idea, but new to me. Long a proponent of blueberries or strawberries tucked into a scrumptious, green salad – possibly graced with bits of walnut, tossed with a savory, balsamic vinaigrette, and topped with feta. Wow!
When recently dining in Mason Jar Tavern in the Piedmont area of our state, I enjoyed a flank steak salad that delighted all my five senses.
Anytime a meal can be delivered in salad form, I’m all in!
What made this delicious salad unique, (or so I thought), was the addition of thinly sliced apples. The presentation alone was amazing – and the subtle flavor and crisp texture of the apple slices multiplied my gastronomic experience.
Not a week later, my daughter-in-love shared Half Baked Harvest’s recipe HERE for a salad featuring thinly sliced Honeycrisp apples, along with pomegranate arils. I have it on good authority this is a delightful addition to make your meal memorable.
A few days after that, Sunday’s newspaper National Magazine insert featured thinly sliced apples in a salad. Who knew?
Where have I been? Pink Cadillac Syndrome, undoubtedly, but I’m delighted I have finally woken up to the world of sliced apples to make my salads sparkle!
So that’s this week’s tip. Use some sliced apples to give your salads a new flavor and texture profile this season.
Off to slice some apples for tonight!
In health-
Deidre
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