Just the perfect green salad for winter when cabbage and spinach may be better than your average lettuce, this recipe is inspired by one of our favorite culinary icons, Paula Wolfert. If you love these tastes, you should be cooking out of at least one of her cookbooks. Even reading one will make you a better cook. It has me.

Prepare-ahead notes: The dressing will keep refrigerated for several days. The greens can be prepared several hours ahead and covered with damp paper towels before tossing with the dressing and serving.

• 1/4 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon salt
• 1/4 teaspoon cumin
• 1/2 teaspoon cumin seeds, toasted
• 1 cup pitted green olives, rinsed, drained and quartered
• 1/2 small head of green cabbage, washed, drained, dried and thinly sliced or shredded
• 2 cups washed, drained, dried, stemmed, and torn arugula leaves
• 1 cup washed, drained, dried, stemmed, and torn baby spinach leaves
• 1 cup washed, drained, dried, stemmed, and cilantro leaves
• 8 scallions, both green and white parts, sliced
• 16 cherry tomatoes, quartered

Whisk together the olive oil, lemon juice, salt, cumin, and cumin seeds. Fold in the olives and reserve. In a large shallow bowl, toss together the cabbage, arugula, spinach, cilantro, green olives and cherry tomatoes. Immediately before serving, toss greens mixture with the dressing.

Makes Salad for 4 to 6