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Salad Sedona


From the Heartline Cafe, Sedona, AZ

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  • 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
  • 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



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.


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