Thursday, December 8, 2016

Fabulous Winter Vegetable Salad

Jamie Oliver's Shredded Rainbow Salad inspired me to make this one - and boy was it good! It made a TON so we've had it in the fridge a few days - doesn't look as pretty - but still tasty. I know I said it's soup spoon season - but this salad makes soup night even better - so don't let your salad forks feel left out!

Winter Vegetable Salad

1 large raw beet or 2 medium, scrubbed well - I used a yellow beet so it wouldn't stain everything else, but feel free to use red
1/4 of a red cabbage head
2 large carrots
1/4 pound brussel sprouts
1 small apple
1 tablespoon mayonnaise
2 teaspoons Dijon mustard
2 tablespoons cider vinegar
dash Worcestershire
1/3 cup olive oil
salt and pepper
1/4 cup pomegranate seeds
1/2 cup toasted walnuts

  1. In a food processor with the grater attachment put through the beets, cabbage, carrots, brussels and apples. (you could grate all this by hand but I don't recommend - especially if you like your knuckles) 
  2. Dump all into a large bowl - make sure it's big enough so you can toss it up.
  3. Whisk together mayo, mustard, vinegar and worcestershire and then drizzle in oil while whisking to make a thick dressing. 
  4. Pour over the salad most of the dressing, reserving some to add if needed and toss to coat. Sprinkle the top with the seeds and nuts and serve.

Feel free to add or subtract from this basic - you may not have brussel sprouts - so use more cabbage or even do kale instead.

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