 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
This salad goes great with any meaty main dish. Whenever I serve it for company, I'm asked to share the recipe. The flavorful combination of ingredients looks so pretty on salad plates.Janet Berge, Richfield, Minnesota Ingredients:
1/3 cup seedless raspberry jam |
2 tablespoons plus 1-1/2 teaspoons white wine vinegar |
2 tablespoons canola oil |
1/2 teaspoon seasoned salt |
1/2 teaspoon lemon-pepper seasoning |
6 cups shredded napa (chinese) cabbage |
1-1/2 cups shredded red cabbage |
2 medium tomatoes, cut into wedges |
1 ripe avocado, peeled and cubed |
1/2 medium cucumber, thinly sliced |
1/2 cup unsweetened raspberries |
2 tablespoons chopped green onion |
Directions:
1. In a bowl, combine the jam, vinegar, oil, seasoned salt and lemon-pepper; mix well. On plates, arrange cabbage, tomatoes, avocado and cucumber; sprinkle with raspberries and onion. Drizzle with dressing. Yield: 6 servings.
|
|