Salads are an integral part of our meals and we love them as much in the warm weather months as we do when its freezing cold outside. Last night was no exception. On the dinner menu was BBQ ribs and my recipe for Roasted Romano Potatoes. I love coleslaw with ribs and potatoes and thought a winter version of the popular summer salad would be fitting with our meal. So I shredded some white cabbage and tossed it with sliced celery, baby arugula leaves, pomegranate seeds, fresh orange segments and toasted almonds. I dressed it with one of my favorite savory salad dressings and a small amount of mayonnaise. Yummy!Kerry’s All-Purpose Vinaigrette
An all-purpose dressing that is so delicious and can be prepared so quickly, you might ask yourself why you ever bought bottled vinaigrette!
Helpful to know: Kerry’s All-Purpose Vinaigrette will keep for several days in the refrigerator. Allow to come to room temperature before serving; shake well just prior to using.
1 teaspoon salt
Several grindings fresh black pepper
1 teaspoon Dijon mustard
¼ cup apple cider vinegar
¾ cup extra virgin olive oil
In a 2-cup capacity jar with a tight fitting lid, combine salt, pepper, mustard and apple cider vinegar. Shake until ingredients are well blended and salt has dissolved. Add olive oil and shake again to combine ingredients. Store at room temperature until ready to serve; shake well just prior to using. Refrigerate any unused portion. Yield: About 1 cup.
