Here’s a fantastic dinner salad inspired by former NY Times columnist Mark Bittman, whose retirement from journalism, sadly, was just announced. For a warm September evening when the last thing you want to do is slave over a hot stove, this is a cool, refreshing alternative dinner with all the food groups represented. Heat is necessary to toast the almonds and simmer the dressing, but it won’t take long especially on an outdoor grill. The dressing is sweet like the one in my Sweet and Crunchy Bok Choy Salad, only this one has a kick of real minced ginger. Nick went back for
