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Apple Cabbage Slaw with Honey Mustard Dressing and Walnuts

DIGITAL CAMERAThis is the palette of flavors that created this delicious salad. It is the essence of Fall with crisp apples and salty sweet walnuts. Try it with roast pork or chicken. It could even bump cranberries off your Thanksgiving table.

 

 

 

 

Apple Cabbage Slaw with Honey Mustard Dressing and Walnuts
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A long name, but the time to say it and make it are worth it. This is the perfect fall salad. I've made a "light" version, but you can use regular mayo for the dressing and butter to candy the walnuts...I won't tell.
Servings
4
Servings
4
Apple Cabbage Slaw with Honey Mustard Dressing and Walnuts
Print Recipe
A long name, but the time to say it and make it are worth it. This is the perfect fall salad. I've made a "light" version, but you can use regular mayo for the dressing and butter to candy the walnuts...I won't tell.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Once the onions are sliced, put them into a large bowl. Add about a tablespoon of the vinegar and toss to coat them. Allow to sit for 10 minutes or so.
  2. Add the sliced apples to the bowl and sprinkle a bit more of the vinegar over them. Toss to combine with the onions and let sit 5 minutes more.
  3. Add the cabbage and the kosher salt to the bowl and toss to mix everything well. Set aside while you prepare the dressing.
  4. In a jar with a tight fitting lid, combine the mayonnaise, honey, remaining vinegar and mustard. Shake well. Taste the dressing. If you like more sweetness add a packet or two of stevia. You could add more honey or agave if you prefer.
  5. Pour the dressing over the salad ingredients and toss to coat everything. Cover and refrigerate for several hours.
  6. Heat a small fry pan over medium heat. Coat the pan generously with the butter cooking spray. Add the walnuts to the pan and sprinkle the brown sugar, cinnamon and sea salt over them. Toss to coat the walnuts. Cook for 5 minutes or so stirring often to prevent burning. Remove from heat and allow to cool. Set aside until ready to serve the salad.
  7. At serving time, toss the salad and taste for seasoning. It's not to late to add a little salt or sweet. When it tastes wonderful, sprinkle the walnuts over the top and serve. This is wonderful with any pork dish, like bacon wrapped pork tenderloin.
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Chicken and Cherry Salad

Chicken and Cherry Salad
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Servings
2
Servings
2
Chicken and Cherry Salad
Print Recipe
Servings
2
Servings
2
Ingredients
Honey Balsamic Dressing
Servings:
Instructions
  1. Mix the parsley, chives, and thyme with the mayonnaise. Spread the mixture on both sides of the chicken breasts.
  2. Heat a fry pan over medium heat. Spray lightly with non-stick spray. Add the chicken breasts and cook, turning once until cooked through, about 5-7 minutes per side. Remove from pan and allow to cool slightly.
  3. Make the Dressing: Combine the dressing ingredients in a small jar with a tight fitting lid. Shake until everything is blended together. Refrigerate until ready to use.
  4. Toast the walnuts over low heat in a small fry pan. Cut the cherries in half and remove the pits. Cut the grape tomatoes in half lengthwise. Set all of these aside.
  5. Divide the lettuce between two large plates. Slice the chicken thinly and place on top of the lettuce. Sprinkle the cherries, tomatoes and walnuts on top of the chicken. Drizzle some of the dressing over the salad. Top with the blue cheese crumbles and serve.
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Not Potato Salad

Not Potato Salad
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An en"light"ened side dish. The flavors of potato salad join steamed cauliflower for a healthier alternative. Use herbs, vinegar, and mustard that suit you.
Servings
6
Servings
6
Not Potato Salad
Print Recipe
An en"light"ened side dish. The flavors of potato salad join steamed cauliflower for a healthier alternative. Use herbs, vinegar, and mustard that suit you.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Steam the cauliflower in the mircowave or on the stove. It should be fairly tender but not mushy. Rinse under cold water and set aside to finish cooling.
  2. Combine the cauliflower, onion, red pepper, jicama, lemon zest, and herbs in a large mixing bowl.
  3. Mix the mayonnaise, yogurt, vinegar, lemon juice, mustard and agave nectar together. Add the fat free 1/2 & 1/2 and a pinch of salt and stir until smooth.
  4. Pour the dressing over the vegetables and toss gently to combine. Chop two of the eggs and gently fold into the salad. Taste for salt and adjust as needed.
  5. Spoon into a serving bowl. Slice the remaining egg and lay on top of the salad. Sprinkle lightly with paprika if desired and garnish with a sprig of herb. Chill for at least 3 hours
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