Ingredients
|
1 head of red cabbage, finely shredded
A few handfuls of toasted pine nuts, pistachios or chopped toasted pecans, your choice Crumbled bleu cheese 6 pieces of bacon Optional (Add or store separately) 1 tomato, diced 1 avocado, diced |
Dressing
⅓ cup vinegar--½ balsamic and ½ red wine 2t marjoram 1 dollop of mustard 1 clove garlic, very finely chopped Sugar to taste About 3T olive or canola oil, just enough to hold the dressing together. 1T of bacon oil (optional) |
What To Do
To prep, shred cabbage and put into the salad bowl. Add nuts and bleu cheese and set aside. If you are adding avocado and tomato, dice them and keep them separate from the rest of the salad ingredients for now.
Dice bacon and fry until crispy. Skim off 1T of bacon oil for use in the dressing. Make dressing, and add the bacon oil last as it will still be pretty warm.
Add bacon to the salad. Pour dressing over everything and toss together. If you don't intend for leftovers, add the tomato and avocado, and toss again gently to coat. Otherwise, hold separate and let people add them to individual servings..
Dice bacon and fry until crispy. Skim off 1T of bacon oil for use in the dressing. Make dressing, and add the bacon oil last as it will still be pretty warm.
Add bacon to the salad. Pour dressing over everything and toss together. If you don't intend for leftovers, add the tomato and avocado, and toss again gently to coat. Otherwise, hold separate and let people add them to individual servings..
Notes
- Adding tomatoes and avocados to the entire salad is great if you are serving for a party or potluck because it will get eaten all in one sitting.
- I like to have leftovers, so I keep the tomatoes and avocados separate when serving. Otherwise, the avocado will turn to an unsightly green mush the next day. Trust me on this one, it isn't pretty and you won't want to eat it.
- This salad holds up really well as a leftover and the flavor gets better as the elements have time to meld.