Greens and Blues Salad
recipe by Thor Erickson
Author1859 Oregon's Magazine
For Salad
1 bunch curly kale, washed, center stalks removed and cut into bite-size ribbons
¼ head red cabbage, sliced into ribbons
1 bunch flat leaf parsley leaves, washed
½ cup toasted sliced almonds
5 oz Rogue Creamery blue cheese, crumbled
2 Granny Smith apples, cut into matchsticks
For Cider Vinaigrette
3 tbsp extra virgin olive oil
¾ cup apple cider vinegar
1 clove minced garlic
1 tbsp maple syrup
1 tsp dijon mustard
½ tsp sea salt
For Salad
1
Prep all salad ingredients and combine in a large bowl.
2
Combine salad with dressing and toss well.
For Cider Vinaigrette
3
Place all ingredients into a small bowl and stir until well combined.
Ingredients
For Salad
1 bunch curly kale, washed, center stalks removed and cut into bite-size ribbons
¼ head red cabbage, sliced into ribbons
1 bunch flat leaf parsley leaves, washed
½ cup toasted sliced almonds
5 oz Rogue Creamery blue cheese, crumbled
2 Granny Smith apples, cut into matchsticks
For Cider Vinaigrette
3 tbsp extra virgin olive oil
¾ cup apple cider vinegar
1 clove minced garlic
1 tbsp maple syrup
1 tsp dijon mustard
½ tsp sea salt
Directions
For Salad
1
Prep all salad ingredients and combine in a large bowl.
2
Combine salad with dressing and toss well.
For Cider Vinaigrette
3
Place all ingredients into a small bowl and stir until well combined.
