I prepared some all-time favorites, Hot Seafood Salad, Bloody Mary Aspic (see postings below) and my recipe for Red Cabbage, Cranberry, Walnut and Roquefort Salad. The salad combines unusual ingredients that pack a tremendous amount of flavor and crunch. The result is unexpected … where its dances on your palate!
Everybody raved about the food. Thanks to all who were available to join us for this fantastic reunion celebration!
Red Cabbage, Cranberry, Walnut and Roquefort Salad
5 cups red cabbage, shredded
⅓ cup cranberries (formerly raisins)
⅓ cup walnuts, toasted and coarsely chopped
⅓ cup thinly sliced green onions
½ cup Roquefort cheese, crumbled
Salt and pepper to taste
In a large bowl, combine cabbage, cranberries, walnuts, green onions and Roquefort. Toss with Apple Celery Seed Dressing. Season salad with salt and pepper. Yield: 4 servings.
Apple Cider Celery Seed Dressing
This crowd-pleasing dressing is delicious tossed with any combination of salad fixings and raw vegetables. It also enhances cold pasta dishes and fresh fruit. A dressing this versatile will be your first choice when entertaining. It is mine!
Helpful to know: Apple Cider Celery Seed Dressing will last for several days in the refrigerator. Allow to come to room temperature before serving.
⅓ cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon onion, freshly minced
¼ cup apple cider vinegar
1 cup canola oil
1 teaspoon celery seeds
In a medium bowl, combine sugar, salt and dry mustard. Add onion and apple cider vinegar. Slowly add oil, whisking constantly; you’ll see the mixture actually change texture as you whisk. After all the oil has been added and the dressing has slightly thickened, stir in celery seeds. Mix until well blended; transfer to a 2-cup jar with a tight fitting lid and refrigerate. Allow to come to room temperature before serving. Shake well prior to using. Yield: 1½ cups.