EatingWell: Glazed walnuts add sweet crunch to hearty salad
8 cups very thinly sliced red cabbage
2 scallions thinly sliced
1/3 cup crumbled blue cheese
To prepare vinaigrette: Combine 1 tablespoon blue cheese, 1/4 cup oil, vinegar, mustard, salt and pepper in a mini food processor or blender; process until creamy.
To prepare salad: Place a piece of parchment or wax paper near your stove. Heat 1 tablespoon oil and butter in a medium skillet over medium heat. Add walnuts and cook, stirring, for 2 minutes. Add salt and pepper and drizzle in maple syrup. Cook, stirring, until the nuts are well coated and have begun to caramelize, 3 to 5 minutes. Transfer to the paper, spooning any remaining syrup over them. Separate the nuts while they're still warm. Let stand until cool, about 5 minutes.
Place cabbage and scallions in a large bowl. Toss with the vinaigrette. Serve topped with blue cheese and the walnuts.
Recipe nutrition: Per serving: 232 calories; 19 g fat (4 g sat, 9 g mono); 6 mg cholesterol; 12 g carbohydrate; 5 g added sugars; 8 g total sugars; 4 g protein; 2 g fiber; 284 mg sodium; 273 mg potassium.
Nutrition bonus: Vitamin C (68 percent daily value), Vitamin A (18 percent dv)
1 Carbohydrate Serving(s)
Exchanges: 1/2 other carbohydrate, 1 vegetable, 3 1/2 fat
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
