House Husband's Pink Salad

A half-eaten pink mess o' joy.



I keep trying to talk the fella into starting a cooking blog. He's like, that awesome. But lazy.

So instead, I will continue to occasionally share his wizardry. I've been forcing him to make salads a lot lately as part of my never-ending quest for a 20-year-old body.

This one is phenomenonally savory, sweet, crunchy, hearty, and pink as hell. You will eat this.


House Husband's Pink Salad

red cabbage (large) - 1/4 head julienned
green cabbage (medium) - 1/4 head julienned
red onion - 1/2 very thinly sliced
walnuts - 1/2 cup coarsely chopped
chick peas - 1 can rinsed
beets (medium) - 3 roasted, quartered, and sliced
rice vinegar - 3 tbs
olive oil - 4 tbs
soy sauce - 1 tbs
Parmesan cheese - 1/4 cup finely grated
salt & ground pepper to taste

Mix all ingredients except beets & cheese in a large bowl and let sit for 10 minutes for flavors to meld. Add beets & cheese, toss & serve.