Red & green cabbage salad w/ roasted pecans & feta cheese
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Pecan pieces (250 ml) |
| ½ | cup | Vegetable Oil (125 ml) |
| x | Salt and Pepper | |
| 6 | cups | Each Red and Green Cabbage; shredded (1.5 l) |
| ½ | cup | Parsley; fresh; coarsley chopped (125 ml) |
| ¼ | cup | Whit Wine Vinegar (50 ml) |
| 2 | eaches | Garlic Cloves; minced |
| ½ | teaspoon | Mustard (2 ml); dry |
| 2 | teaspoons | Sugar (10 ml); granulated |
| 1 | each | Onion; thinly sliced |
| 1 | cup | Feta Cheese (250 ml); diced (6 oz/175 g) |
Directions
Toss together pecans and 2 teaspoons (10 ml) oil. Spread out on baking sheet, sprinkle with salt and pepper and roast in 350F (180C) oven for 5 minutes. Set Aside. In large bowl, toss together cabbage and parsley. In small saucepan, heat remaining oil, vinegar, garlic, sugar, ½ tsp (2 ml) each salt and pepper and mustard over medium-high heat, stirring until sugar and mustard disolve. Add onion and saute for 30 seconds. Pour over cabbage mixture and toss to coat.
Taste and add more salt and pepper, if needed. Transfer to shallow bowl or platter; sprinkle with roasted pecans and cheese. Serves: 10 to 12 Preparation Time: 20 min. Cooking Time: 6 min. From: Foodland (tested)
Submitted By SAM LEFKOWITZ On 01-18-95