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A menu from the Froghaven Recipe Book

print page and trim to 5" x 7" to add to your cookbook)

Red Cabbage Salad heart healthy

1/2 head red cabbage
1/2 cup parsley, finely chopped
fresh ground black pepper
2 tbsp. Balsamic vinegar or sherry wine vinegar
2 Tbsp walnut or olive oil
1 cup toasted walnuts*
2 oz. Roquefort, blue or feta cheese

*toast walnuts in shallow pan at 300 degrees for 10 minutes, shaking a few times.

Chop 1/2 head of cabbage into very thin pieces and place in salad bowl with parsley. Season with salt and pepper. Heat vinegar in small pot, and when it is very hot, pour over cabbage. Quickly toss, coating each piece thoroughly. The cabbage will brighten in color. Add the walnut oil, and toss again. Add walnuts and crumble in the cheese. Toss and serve.

Source: Linda Daniels


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