Red Cabbage Salad with Bleu Cheese and Candied Pecans

Red Cabbage Salad

This is my adaptation of a recipe I found in the March/April 2014 issue of Eating Well magazine. I love all the different textures and flavors of this salad. It’s delicious when first made, but even better the next day, when the flavors have had time to meld.

I’m not a huge fan of bleu cheese, but I picked up a particularly mild one at Aldi and have enjoyed it. Lately it seems as if I am going out of my way to include more cheese in my diet. I think I’m trying to make up for the time I lost during my 16 day low iodine diet (I couldn’t have dairy) to prepare for my nuclear whole body scan. By the way, my scan results came back with “no abnormal distribution” !! This is a really, really good thing. I’m meeting with my oncologist at the end of May and I’m hoping that she will finally consider me to be cancer free. Meanwhile, I’m feeling pretty good and am getting on with life.

Red Cabbage Salad with Bleu Cheese and Candied Pecans

1/2 head red cabbage, cored and thinly sliced
2 green onions, thinly sliced
1/4 cup dried cranberries
crumbled bleu cheese

For the candied pecans:
1/2 cup pecan halves
2 tablespoons butter
3 tablespoons sugar (you may use maple syrup or brown sugar instead)
pinch salt

For the dressing:
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper

For the candied pecans:
Add the pecans, butter, sugar, and pinch of salt to a skillet over medium heat. Cook, stirring to coat the pecans, until the sugar has caramelized (about 5 to 7 minutes). Pour out onto a piece of foil or wax paper and let cool. Break up the nuts.

For the dressing:
Combine the olive oil, red wine vinegar, Dino  mustard, and salt and black pepper in a Mason jar with a lid. Secure the lid on the jar and shake to combine ingredients.

For the salad:
Combine the red cabbage, green onions, and dried cranberries in a large bowl. Add enough dressing to coat the cabbage (you may not use all that you have prepared) and toss well. Serve topped with the bleu cheese and candied pecans.

 

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