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
1/3 cup olive oil
salt and pepper
1/4 cup pomegranate seeds
1/2 cup toasted walnuts
- 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)
- Dump all into a large bowl - make sure it's big enough so you can toss it up.
- Whisk together mayo, mustard, vinegar and worcestershire and then drizzle in oil while whisking to make a thick dressing.
- 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.