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Red Cabbage and Le Mamirolle Salad with Walnut Dressing https://www.metro.ca/userfiles/image/recipes/salade-chou-rouge-mamirolle-vinaigrette-noix-4477.jpg PT30M PT20M PT50M
Core cabbage, slice thinly and place in a mixing bowl. In a large saucepan, bring vinegar to a boil and stir in sugar. When sugar has dissolved, add cabbage and stir well. Bring water to a boil and pour over cabbage. Blanch for 5 minutes and drain in a colander. Let cool. Dice bacon and bread. Heat frying pan over high heat and cook bacon until crisp. Add bread cubes and fry them until golden. Add garlic and cook for 1 minute more. Remove pan from heat. In a salad bowl, toss cabbage with endive and radicchio. Top with bacon, croutons and diced cheese. Whisk together all vinaigrette ingredients and pour over salad. Season with salt and pepper and toss thoroughly.
4
1 lb (500 g) red cabbage 4 Tbsp. (60 mL) red wine vinegar 6 Tbsp. (90 mL) sugar 4 oz (120 g) bacon 2 white bread 1 clove garlic 2 endive 1 small radicchio 5 oz (150 g) canadian le mamirolle
Red Cabbage and Le Mamirolle Salad with Walnut Dressing

Red Cabbage and Le Mamirolle Salad with Walnut Dressing

Rate this recipe
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4
servings
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    (500 g)
    red cabbage
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  • 4 Tbsp.
    (60 mL)
    red wine vinegar
  • 6 Tbsp.
    (90 mL)
    sugar
  • 4 oz
    (120 g)
    bacon
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  • 2
    white bread
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  • 1
    clove garlic
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    125 g

  • 2
    endive
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    PRODUCT OF ONTARIO

    DOLE SALAD KITS CAESAR 216 g LIGHT CAESAR 218 g RANCH 262 g

    DOLE SALAD KITS CAESAR 216 g LIGHT CAESAR 218 g RANCH 262 g

    $3.49 ea.

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  • 1
    small radicchio
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    PRODUCT OF ONTARIO

    DOLE SALAD KITS CAESAR 216 g LIGHT CAESAR 218 g RANCH 262 g

    DOLE SALAD KITS CAESAR 216 g LIGHT CAESAR 218 g RANCH 262 g

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  • 5 oz
    (150 g)
    canadian le mamirolle
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    450 g SELECTED VARIETIES

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  • Vinaigrette

  • 4 Tbsp.
    (60 mL)
    red wine vinegar
  • 1 tsp.
    (5 mL)
    Dijon mustard
  • 4 Tbsp.
    (60 mL)
    walnut oil
  • 4 Tbsp.
    (60 mL)
    olive oil
  • 1/4 cup
    (60 mL)
    walnut pieces

  • Salt

  • freshly ground pepper
Imprimer ma sélection

Preparation

Core cabbage, slice thinly and place in a mixing bowl.

In a large saucepan, bring vinegar to a boil and stir in sugar. When sugar has dissolved, add cabbage and stir well. Bring water to a boil and pour over cabbage. Blanch for 5 minutes and drain in a colander. Let cool.

Dice bacon and bread. Heat frying pan over high heat and cook bacon until crisp. Add bread cubes and fry them until golden. Add garlic and cook for 1 minute more. Remove pan from heat.

In a salad bowl, toss cabbage with endive and radicchio. Top with bacon, croutons and diced cheese.

Whisk together all vinaigrette ingredients and pour over salad. Season with salt and pepper and toss thoroughly.

Source : Féd. producteurs de lait du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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