Red Cabbage Salad with Green Apple, Lingonberry Preserves, and Toasted Walnuts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 tablespoon dijon mustard
- 1 tablespoon red wine vinegar
- 1/2 cup canola oil
Preparation Puree 1 tablespoon preserves, mustard, and vinegar in blender. With machine running, gradually add oil. Season dressing to taste with salt and pepper. Reserve 1/4 of grated apple and several walnut halves for garnish. Toss cabbage, remaining 2 tablespoons preserves, apple, and walnuts in large bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Garnish with reserved grated apple and walnut halves and serve. Per serving: 213.7 kcal calories, 77.8 % calories from fat, 18.7 g fat, 1.3 g saturated fat, 0 mg cholesterol, 11.4 g carbohydrates, 2.5 g dietary fiber, 7.5 g total sugars, 8.9 g net carbohydrates, 2.4 g protein Nutritional analysis provided by Bon Appétit
Preparation Puree 1 tablespoon preserves, mustard, and vinegar in blender. With machine running, gradually add oil. Season dressing to taste with salt and pepper. Reserve 1/4 of grated apple and several walnut halves for garnish. Toss cabbage, remaining 2 tablespoons preserves, apple, and walnuts in large bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Garnish with reserved grated apple and walnut halves and serve. Per serving: 213.7 kcal calories, 77.8 % calories from fat, 18.7 g fat, 1.3 g saturated fat, 0 mg cholesterol, 11.4 g carbohydrates, 2.5 g dietary fiber, 7.5 g total sugars, 8.9 g net carbohydrates, 2.4 g protein Nutritional analysis provided by Bon Appétit
