Salad Sedona

By Cathers

From the Heartline Cafe, Sedona, AZ

Ingredients

• CHILLED RED CABBAGE SLAW
• 1 head red cabbage sliced as thinly as possible (4-5 cups)
• 1 cup raisins
• 1 carrot, peeled and shredded
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp thyme
• 1 tsp celery seed
• 1/2 cup corn oil
• 3/4 cup cider vinegar
• 3/4 cup brown sugar
• BLACK PEPPER VINAIGRETTE
• 1/2 cup red onion, finely chopped
• 1 cup red wine vinegar
• 1 tbsp ground black pepper
• 1 tsp salt
• 1/2 cup olive oil
• 2/3 cup corn oil
• 1/4 cup lemon juice
• 2 tbsp sugar
• 1/2 tsp of each -- oregano, thyme, garlic and crushed red pepper

Preparation

Step 1

For the slaw, mix all ingredients well and refrigerate overnight. Can be made ahead of time and keeps one week.

For the vinaigrette, puree onion in a blender using 1/4 cup red wine vinegar. Add the rest of the ingredients to the blender and pulse a few times to mix well. Pour into a jar, cover and refrigerate. Will keep several weeks.

To make the salad, assemble mixed greens, grilled slice chicken breasts, assorted cheeses and fruits. Place a small portion of the slaw on top of the salad. Put the vinaigrette dressing to taste on the greens and fruit, not the slaw.

I use cherry tomatoes, red onions, Monterey jack cheese, bell peppers, strawberries, raspberries and blackberries.