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Triple-Crunch Salad
Ingredients
- 4 teaspoons red-wine vinegar
- 1 teaspoon Dijon-style mustard
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 cups thinly sliced red cabbage
- 1 medium Granny Smith or Jonathan apple, cut into matchstick-size strips
- 1/4 cup chopped walnuts or hickory nuts, toasted
Directions
1. In a large bowl, whisk together the red-wine vinegar, Dijon-style mustard, salt, and pepper. Gradually whisk in the olive oil, blending the mixture well. Add cabbage and apple; toss to coat.
2. Cover and chill in the refrigerator for at least 6 hours or overnight. Stir in nuts before serving. Makes 6 to 8 side-dish servings.
