Fall Recipe

Chopped Autumn Salad

 

Serves 6-8 as side salad

Salad

12 oz. red cabbage, cored and coarsely chopped (about 4 cups)
2 romaine hearts, coarsely chopped (about 6 cups), rinsed and dried if not prewashed
2 crisp apples, such as Fuji, Gala or Braeburn, peeled, cored and cut into 1/4-inch dice (about 2 cups)
2 ripe but firm pears, such as Bosc or Anjou, peeled, cored and cut into 1/4-inch dice (about 1 1/2 cups)
2 persimmons, peeled and cut into 1/4-inch dice, seeds discarded, if any
Apple cider vinaigrette (recipe follows)
Seeds from 1 medium pomegranate (optional)
20 fresh mint leaves, cut into thin ribbons

Place cabbage and romaine in large bowl and toss to combine. Just before serving, add apples, pears and persimmons to cabbage-romaine mixture and toss to combine. Add half of Apple Cider Vinaigrette and toss again, adding more dressing as desired. Transfer salad to large platter and garnish with pomegranate seeds, if using, and with mint. Serve immediately.

Apple Cider Vinaigrette

This sweet-tart dressing is terrific with sturdy or assertive greens like the romaine and red cabbage in the Chopped Autumn Salad. If you prefer a sweeter flavor, add an extra tablespoon of brown sugar or a tablespoon of honey or agave syrup.

Makes about 3/4 cup.

1/2 cup apple cider vinegar
2 tablespoons (tbs) packed light-brown sugar
1/4 cup extra-virgin olive oil
Pinch of salt, or more to taste

Combine all ingredients in glass jar, and seal lid tightly. Shake vigorously to combine. (The vinaigrette can be refrigerated, covered, for up to 2 weeks. Let it return to room temperature and shake vigorously before using.)

Source: IDEA Health & Fitness Association