Recipe: Composed Winter Vegetables Salad

Serves 4 to 6.

Note: Below, find two recipes for very different vinaigrettes that work beautifully on this composed salad. Store the extra vinaigrette in a covered container in the refrigerator to have on hand. From Beth Dooley.

• 1 1/2 to 2 c. shredded red cabbage

• 1 large beauty heart radish, cut into matchstick-sized pieces

• 4 medium carrots, peeled and cut into matchstick-sized pieces

• 1 bunch green onions, trimmed, white part only, sliced

• 1/4 c. Maple Mustard Vinaigrette or Hazelnut Oil Vinaigrette, or more to taste (see recipe)

Directions

Arrange the vegetables on a platter or individual plates. Drizzle the vinaigrette over the vegetables. Or, toss the ingredients with enough of the vinaigrette to generously coat. Season with the salt and pepper to taste.

Nutrition information per each of 6 servings with Maple-Mustard Vinaigrette:

Calories80

Fat5 g

Carbohydrates10 g

Saturated fat1 g

Total sugars6 g

Protein1 g

Cholesterol0 mg

Exchanges per serving: 2 vegetable, 1 fat.

Makes 1 generous cup.

Note: This is a wonderful dressing for salads of grain and roasted root vegetables. From Beth Dooley.

• 1/4 c. apple cider vinegar

• 1/4 c. maple syrup

• 1 tbsp. coarse Dijon mustard

• 1/2 c. sunflower or vegetable oil

Directions

Shake the ingredients together in a lidded jar. Store in the refrigerator.

Makes 3/4 cup.

• 1/2 c. hazelnut oil (see note)

• 1/4 c. apple cider vinegar

• 1 small shallot, minced

• 1 tsp. honey, or more to taste

• Salt and freshly ground black pepper to taste