8 ounces or 1 head Romaine lettuce, chopped
2 cups purple cabbage
2 cups green cabbage
1 cup cherry tomatoes, halved
¼ cup sliced almonds, toastedVinaigrette:
? cup strawberry jam
4 teaspoons white vinegar
2 tablespoons apple cider vinegar
¼ cup oil
3 garlic cloves1. Prepare the dressing. Add jam and vinegar’s to a jar or bowl. Blend together using a hand blender. Add in oil and garlic and continue to blend until smooth.
2. In a large bowl, combine lettuce, cabbages, tomatoes, and almonds. Dress salad before serving.Yield: serves 4 to 6.
2 cups purple cabbage
2 cups green cabbage
1 cup cherry tomatoes, halved
¼ cup sliced almonds, toastedVinaigrette:
? cup strawberry jam
4 teaspoons white vinegar
2 tablespoons apple cider vinegar
¼ cup oil
3 garlic cloves1. Prepare the dressing. Add jam and vinegar’s to a jar or bowl. Blend together using a hand blender. Add in oil and garlic and continue to blend until smooth.
2. In a large bowl, combine lettuce, cabbages, tomatoes, and almonds. Dress salad before serving.Yield: serves 4 to 6.
For more great recipes, check out this weeks issue of Whisk by Ami
