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Gingered Cabbage-Beet Salad Recipe

1/2 c Red onion, diced

1/3 c Red wine vinegar

1/4 c Safflower oil

1/4 c Parsley, minced

1/4 c Crystallized ginger, minced

15 oz Pickled beets, drained & diced

2 c Sweet red cherries, pitted

6 c Red cabbage, shredded

Parsley sprigs

Combine all ingredients except parsley sprigs. Cover & refrigerate overnight or up to 2 days. Garnish with the parsley sprigs & serve.

This entry was posted on Thursday, October 16th, 2008 at 5:30 pm and is filed under Salad. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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