Cabbage, Beet and Pistachio Salad

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Cabbage, Beet and Pistachio Salad

Cabbage, Beet and Pistachio Salad
1/4 cup extra virgin olive oil
3 tbsp. pomegranate red wine vinegar
1 tsp. sugar
1 tsp. Dijon mustard
1/4 tsp. sea salt or to taste
freshly ground pepper to taste
6 cups red cabbage thinly sliced
1½ cups red beets, cooked, peeled and diced
1/2 cup red onion, quartered and very thinly sliced
1/3 cup crumbled Parmesan cheese (preferably Parmigiano-Reggiano, in our Deli)
1/3 cup chopped pistachios, toasted
snipped fresh basil

Prep: 30 minutes, Chill: 30 minutes, Serves: 6

1. Whisk together all dressing ingredients in a small bowl.

2. Place cabbage, beets and onion in a large bowl. Drizzle with dressing and toss well to coat. Cover and refrigerate for 30 minutes, then toss again.

3. Place on individual salad plates and top with equal amounts of cheese, pistachios and basil.  

Nutritional Information:
189 calories, 5 g protein, 14 g total fat, (3 g sat.), 13 g carbohydrate, 3 g fiber, 7 g sugar, 3 mg cholesterol, 243 mg sodium, 5 points plus


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