You may have read that my daughter was diagnosed with cancer last month. As a result, we were in the hospital for a long period of time, and when we were finally discharged, our friends rallied around us and brought meals every night. Each one was phenomenal, so I thought I’d share them with you; hence the name, “Hospital Series”. This salad kicks it off.
While Emily was still at CHOC, I came home one night to be with Kieran and Bowen stayed with Emily. My sweet friends Cama and Jen brought me dinner from my favorite restaurant. Included was a yummy arugula salad, and I commented that I hadn’t had any vegetables in days, because I was surviving on hospital food. Jen, master of all good eating, and the Queen of Salads put together this meal for me to take back to the hospital the next day. It was delicious, and when I called and thanked her for it she replied, “No problem, I’m glad you liked it, I couldn’t have my friend’s digestive tract going to pieces.” Now if they only had a salad bar half as good in the CHOC cafeteria. . .
- 2 cups broccoli slaw
- 2 cups finely chopped red cabbage
- 1 cup cooked brown rice
- 2 cups edamame cooked and shelled
- ¼ cup finely chopped green onions
- ½ cup sesame seeds
- Dressing: Ken Light Asian Dressing or Trader Joe’s Asian Spicy Peanut dressing
*To make it a even more hearty salad add 1 cup of chopped cooked chicken
- Toss all ingredients together, add dressing to taste.