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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The classic combination of apples and cabbage is sparked by the addition of walnuts and goat cheese in this interesting salad from The Greens Cookbook. Ingredients:
3/4 cup walnuts |
2 teaspoons oil, walnut preferably |
salt and pepper |
1 head red cabbage, finely shredded or sliced |
1 red apple, peeled,cored,and cut into julienne |
1 clove garlic, finely chopped |
2 tablespoons balsamic vinegar |
2 1/2 tablespoons olive oil |
1 red onion, quartered and thinly sliced |
4 ounces goat cheese, crumbled in large pieces |
1 tablespoon chopped parsley |
Directions:
1. In a 350 degree oven, toast the walnuts that have been tossed with the oil, salt and pepper.
2. Bake for about 5-6 minutes, being careful to not let them burn.
3. In a large saute pan or skillet over medium high heat, add the vinegar, garlic and oil.
4. As soon as they are hot, add the onions and cook for only 30 seconds or so.
5. Next add the cabbage and cook for just about 2 minutes, stirring continually, until color changes from bright purple to pink.
6. Season with salt, pepper and a dash more vinegar.
7. Remove the wilted cabbage to individual salad plates and top with the apples, walnuts, goat cheese, and herbs.
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