Next up, Oregon salad with a few modifications. I didn't have any red cabbage, so I used a mix of kale and red oak leaf lettuce. I also added pomegranate seeds to the salad. (I had bought a couple of pomegranates. If you don't know about getting seeds out in water, which is easy and will leave your hands unstained, check out this video from Saveur.)
Verdict: The red oak leaf lettuce did not hold up as well as the red cabbage does, but the pomegranate seeds were a nice addition.
I had read in several places that you could use raw beets in salads. I had also read that you could use raw Brussels sprouts. So I made a salad that incorporated both. This salad had romaine lettuce, thinly sliced raw beets, thinly sliced brussel sprouts, julienned raw kohlrabi, and pepitas. I made a warm dressing by sautéing a couple of shallots in olive oil, then adding a heaping tablespoon of dijon mustard and some white wine vinegar.
I'll admit that I was worried that this salad could end up being horrible. But it wasn't. It turned out really well. I'd definitely make this salad again.