Put the dressing ingredients into a medium glass bowl and microwave for 20 seconds to warm up the honey, making whisking everything together easier:
1/3-1/2c each EVOO and white Balsamic vinegar
1t-1T local, organic honey
salt, pepper, Southwest Chipotle seasoning or cayenne
1/2 med. head of green cabbage
2 stalks of celery heart
3 green onions
1 mini pepper
1 med. carrot
Add the thinly sliced vegetables and grated carrot. Toss to coat everything with the dressing, then cover and refrigerate for an hour to blend the flavors. Toss again before serving. This pairs nicely with fish, chicken, burgers, steak, sandwiches or just about anything. It's a fast-easy summer salad to make weekly, for anytime it sounds like what's needed, to round out a lunch or dinner. . .Lin
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