Red Cabbage Salad with Blue Cheese & Maple-Glazed Walnuts
Colorful and healthy. This is a great salad for a dinner side, or a main lunch dish.
Yield: 8 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 tablespoon | crumbled blue cheese |
| 1/4 cup | extra-virgin olive oil |
| 3 tablespoons | red-wine vinegar |
| 1 tablespoon | dijon mustard |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | freshly ground pepper |
| 1 tablespoon | extra-virgin olive oil |
| 1 teaspoon | butter |
| 1 cup | walnuts |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | freshly ground pepper |
| 3 tablespoons | pure maple syrup |
| 8 cups | very thinly sliced red cabbage |
| 2 | scallions, thinly sliced |
| 1/3 cup | crumbled blue cheese |
Directions:
To prepare vinaigrette: Combine 1 tablespoon blue cheese, 1/4 cup oil, vinegar, mustard, salt and pepper in a mini food processor or blender; process until creamy.
To prepare salad: Place a piece of parchment or wax paper near your stove. Heat 1 tablespoon oil and butter in a medium skillet over medium heat. Add walnuts and cook, stirring, for 2 minutes. Add salt and pepper and drizzle in maple syrup. Cook, stirring, until the nuts are well coated and have begun to caramelize, 3 to 5 minutes. Transfer to the paper, spooning any remaining syrup over them. Separate the nuts while they’re still warm. Let stand until cool, about 5 minutes.
Place cabbage and scallions in a large bowl. Toss with the vinaigrette. Serve topped with blue cheese and the walnuts.
Source: eatingwell.com
