Cookbook: A Life in Balance by Meg Wolff
Ingredients:
Blueberry Vinaigrette:
1-2 tsp olive oil, sauteing
1-2 shallots, peeled and finely chopped
2 Tbl olive oil
2 Tbl blueberry vinegar
2 Tbl apple cider vinegar
juice from 1 lemon
1/4 tsp salt
1/4 tsp pepper to taste
Slaw:
1/2 cup shredded carrots
1 cup shredded golden beets
1 cup shredded purple cabbage
2 cup shredded red beets
Directions:
Heat olive oil in a saucepan over medium heat. Add shallots. Saute until translucent, about 3-5 minutes. Allow to cool. Combine with other dressing ingredients in a blender. Process till smooth.
Combine slaw ingredients and fold into the vinaigrette. Place in a festive bowl and refrigerate for at least 1/2 hour before serving to allow the flavors to blend.
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