The warm shallot vinaigrette gently wilts and softens the cabbage in this super colorful and healthful salad, loaded with juicy clementines, crisp apple, feta cheese and pistachios.

Source: Midwest Living

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Credit: Jacob Fox

Recipe Summary test

hands-on:
20 mins
total:
25 mins
Servings:
6
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, toss together red cabbage, savoy cabbage, apple, clementines, cranberries, and pistachios.

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  • In a small skillet, cook shallot in 1 tablespoon of the olive oil over medium-low until tender. Whisk in the remaining 3 tablespoons olive oil, the cider vinegar, honey, mustard, salt and pepper. Add to salad; toss. Top with feta cheese.

Nutrition Facts

262 calories; fat 17g; cholesterol 11mg; saturated fat 4g; carbohydrates 26g; mono fat 10g; poly fat 3g; insoluble fiber 4g; sugars 18g; protein 6g; vitamin a 858.4IU; vitamin c 46.5mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 0.8mg; vitamin b6 0.4mg; folate 44.2mcg; vitamin b12 0.2mcg; sodium 317mg; potassium 370mg; calcium 114mg; iron 1.2mg.
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