 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Flavors, colors and foods of the holiday season are featured in this delicious salad.—Roxanne Chan, Albany, California Ingredients:
1 cup walnut halves |
4 tablespoons olive oil, divided |
2 tablespoons sugar |
1 tablespoon honey |
1/4 teaspoon each ground allspice, cinnamon and cloves |
2 cups shredded red cabbage |
2 cups fresh cauliflowerets |
1 cup watercress |
1 cup shredded radicchio |
1/3 cup dried cranberries |
1/4 cup chopped red onion |
2 tablespoons pomegranate juice |
1 tablespoon red wine vinegar |
1 tablespoon reduced-fat mayonnaise |
1 garlic clove, minced |
1/8 teaspoon salt |
1/8 teaspoon crushed red pepper flakes |
2 tablespoons minced fresh mint, optional |
Directions:
1. In a small skillet, cook walnuts in 2 tablespoons oil over medium heat for 1 minute. Stir in the sugar, honey, allspice, cinnamon and cloves. Cook 3-4 minutes longer or until sugar is melted and nuts are evenly coated. Cool on waxed paper.
2. In a large bowl, combine the cabbage, caulifloweretes, watercress, radicchio, cranberries and red onion. In a small bowl, whisk the pomegranate juice, vinegar, mayonnaise, garlic, salt, red pepper flakes and remaining oil. Stir in mint if desired. Pour over cabbage mixture; toss to coat.
3. Place on a serving platter. Garnish with walnuts. Yield: 6 servings.
|
|