Ruby Salad

My twist on the Ruby Salad - one of my new favourite salads. It is so creamy and delicious. Give it a try!
{Original recipe and photo courtesy of Farm+House+Table}

For the salad:
1 bunch of beets, trimmed. Boil until tender, remove peel. Wait until cool then slice thinly.
1/2 a head of red cabbage, sliced very thin
1 medium red onion, sliced thin
some crumbled feta cheese, add however much you'd like (goat cheese is good too)
1 cup of pepitas (shelled pumpkin seeds) or shelled sunflower seeds
*toast them in a pan first with a touch of olive oil and some about 1/2 tablespoon of cayenne pepper*
Add the ingredients to a salad bowl

For the vinaigrette:
1 tablespoon of dijon moustard
2 tablespoons of sherry wine vinegar (or red wine vinegar)
2 tablespoons of fresh lemon juice (bottled okay too)
1/4 cup olive oil
salt and pepper

Mix vinaigrette and pour of salad.
Toss to combine.

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