Apple Slaw

1. 1

   Vinaigrette: 1 tablespoon Dijon mustard

2. 2

   1/4 cup apple cider vinegar

3. 3

   1 large shallot

4. 4

   3/4 cup extra virgin olive oil

5. 5

   1 teaspoon honey

6. 6

   1/2 teaspoon salt (may leave out if salt sensitive)

7. 7

   Mince shallot and place in small bowl with vinegar, mustard, salt and honey. Whisk in the olive oil.

8. 8

   Chop the rest of the vegetables and place in a large salad bowl.

9. 9

   Dress the cabbage and apples with the vinaigrette. Add the celery seed, cranraisins, sliced almonds and toss.

10. 10

    For added flavor add a few sprays of any balsamic or raspberry flavored salad spritzer.

11. 11

    Allow to set in the refrigerator for 30 minutes before serving

* Per serving · 4 servings · Values may vary.

No additional tips available.