Holiday Salad with Apple Cider Dressing
Serves 8 to 10
3 tablespoons raw apple cider vinegar
6 tablespoons extra-virgin olive oil
2 tablespoons water
2 teaspoons Dijon mustard
2 cloves garlic, minced (you can also use a couple of shakes of garlic powder)
2 tablespoons honey
3 romaine hearts, chopped (you can buy the one bag that has of 3 heads of romaine lettuce in it)
1 (12 ounce) bag shredded cabbage (about 4 cups) or just buy a small head of green or red cabbage and chop
1 cup dried cranberries*
1 cup sliced almonds or pumpkin seeds
1 cup crumbled soft goat cheese (optional)
Freshly cracked black pepper, for serving
*Note: Look for dried cranberries that are sweetened with apple juice to avoid any extra added refined sugar.
To prepare the dressing, combine the vinegar, oil, water, dijon, garlic, and honey in a blender and blend until completely smooth. Set aside to let the flavors meld while you assemble the salad.
Use a sharp knife to shred the romaine hearts, then place the shredded romaine in a large serving bowl. Add in the shredded cabbage, cranberries, almonds (or seeds), and goat cheese.
Toss everything well, and serve with cracked black pepper on top, if desired.
I also added chopped parsley, and some shredded carrots which added nice flavor and texture.