Blue Cheese and Cranberry Cabbage Salad
with a Maple Dijon Vinaigrette
Salad
dressing has a long history dating back over 5,000 years ago when the Chinese
began to use soy sauce on their vegetables.
Nowadays, over 1 billion dollars of revenue are spent on liquid salad
dressings each year, however, they are so easy to make at home and with little
ingredients and no additives.
This recipe
could be served with any green (romaine lettuce, spinach, kale, etc.) but the
use of cabbage mimics a coleslaw. Feel free to switch it out, (but who could
turn down this cabbage patch one I found at the farmer’s market!)
¼ cup
extra-virgin olive oil
1
tablespoon Dijon mustard
3
tablespoons maple syrup
1 head
of cabbage, chopped
4
ounces blue cheese, crumbled
¼ cup
dried cranberries
Directions:
Prepare
vinaigrette: Whisk Dijon mustard and
maple syrup. While whisking, stream in olive oil until well-blended.
Place
diced cabbage in large mixing bowl. Toss with dressing.
Add
blue cheese and cranberries. (note: I recommend buying the block of blue cheese
and crumbling it yourself. It just gives
you a different texture and freshness level.)
Toss
all ingredients together.
(I love
that this salad can also be made ahead of time since the cabbage will withstand
the dressing!)
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