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Red Cabbage and Sir Laurier d'Arthabaska cheese Salad with Walnut Vinaigrette https://www.metro.ca/userfiles/image/recipes/salade-chou-rouge-fromage-sir-laurier-noix-4199.jpg PT30M PT20M PT50M
Core cabbage and slice thinly and reserve in a mixing bowl.In a large saucepan, bring vinegar to the boil and add sugar. When sugar has dissolved, add cabbage and mix well. Bring water to boil and pour over cabbage. Cook for 5 minutes, then place in a colander to drain. Let cool.Cut bacon into small pieces and dice bread slices. In a frying pan, over high heat, cook bacon until crisp. Add diced bread and brown it. Add garlic and cook for 1 minute more. Remove pan from heat.Place cabbage in a salad bowl with endives and radicchio leaves. Add bacon, diced bread and Sir Laurier d'Arthabaska cheese dices.Using a whisk, mix all vinaigrette ingredients and pour over salad. Season with salt and pepper and toss thoroughly.
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1 lb (454 g) red cabbage 4 Tbsp. (60 mL) red wine vinegar 3 oz (90 g) sugar 2 cups (500 mL) water 4 oz (120 g) bacon (optionnal) 2 slices white bread 1 clove garlic, crushed 2 endives 1 small head radicchio 5 oz (150 g) Sir Laurier d'Arthabaska cheese, diced vinaigrette 4 Tbsp. (60 mL) red wine vinegar 1 tsp. (5 mL) Dijon mustard 4 Tbsp. (60 mL) nut oil 4 Tbsp. (60 mL) olive oil 1 oz (30 g) walnut pieces, toasted Salt and freshly ground pepper
Red Cabbage and Sir Laurier d'Arthabaska cheese Salad with Walnut Vinaigrette

Red Cabbage and Sir Laurier d'Arthabaska cheese Salad with Walnut Vinaigrette

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4
servings
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (454 g)
    red cabbage
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    OCEAN MIST WHOLE BRUSSELS SPROUTS

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    454 g PRODUCT OF U.S.A.


    GREEN CABBAGE

    GREEN CABBAGE

    $0.99 /lb

    PRODUCT OF CANADA CANADA NO. 1 GRADE 2.18/kg


  • 4 Tbsp.
    (60 mL)
    red wine vinegar
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    UNICO BALSAMIC VINEGAR

    UNICO BALSAMIC VINEGAR

    $2.99 ea.

    500 ml SELECTED VARIETIES


  • 3 oz
    (90 g)
    sugar
  • 2 cups
    (500 mL)
    water
  • 4 oz
    (120 g)
    bacon (optionnal)
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    BUY TWO GET ONE FREE
    LOU'S PEAMEAL BACON ROLLED IN CORNMEAL

    LOU'S PEAMEAL BACON ROLLED IN CORNMEAL

    454 g FREE ITEM MUST BE OF EQUAL OR LESSER VALUE


    SELECTION BACON

    SELECTION BACON

    $3.88 ea.

    65 - 375 g, SELECTED VARIETIES


    BUY TWO GET ONE FREE
    LOU'S CURED SMOKED BONELESS PORK LOIN

    LOU'S CURED SMOKED BONELESS PORK LOIN

    375 g FREE ITEM MUST BE OF EQUAL OR LESSER VALUE mix & match


  • 2 slices
    white bread
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    DEMPSTER'S WHITE OR WHOLE WHEAT BREAD OR DEMPSTER'S BAGELS

    2 for $5.00

    SELECTED SIZES, SELECTED VARIETIES OR 2.99 EA.


  • 1
    clove garlic, crushed
  • 2
    endives
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    RADICCHIO

    RADICCHIO

    $2.99 /lb

    PRODUCT OF U.S.A. 6.59/kg


  • 1
    small head radicchio
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    RADICCHIO

    RADICCHIO

    $2.99 /lb

    PRODUCT OF U.S.A. 6.59/kg


  • 5 oz
    (150 g)
    Sir Laurier d'Arthabaska cheese, diced
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    DELI SLICED, 2.64/100 g


    IRRESISTIBLES ORGANIC CHEESE

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    PARMIGIANO REGGIANO CHEESE

    PARMIGIANO REGGIANO CHEESE

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    AGED 24 MONTHS, DELI CUT, $2.84/100 g



  • vinaigrette
  • 4 Tbsp.
    (60 mL)
    red wine vinegar
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    UNICO BALSAMIC VINEGAR

    UNICO BALSAMIC VINEGAR

    $2.99 ea.

    500 ml SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    Dijon mustard
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    MAILLE MUSTARD

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  • 4 Tbsp.
    (60 mL)
    nut oil
  • 4 Tbsp.
    (60 mL)
    olive oil
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    GALLO OLIVE OIL

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    $5.99 ea.

    1 L SELECTED VARIETIES


  • 1 oz
    (30 g)
    walnut pieces, toasted

  • Salt and freshly ground pepper
Imprimer ma sélection

Preparation

Core cabbage and slice thinly and reserve in a mixing bowl.

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

Cut bacon into small pieces and dice bread slices. In a frying pan, over high heat, cook bacon until crisp. Add diced bread and brown it. Add garlic and cook for 1 minute more. Remove pan from heat.

Place cabbage in a salad bowl with endives and radicchio leaves. Add bacon, diced bread and Sir Laurier d'Arthabaska cheese dices.

Using a whisk, mix all vinaigrette ingredients and pour over salad. Season with salt and pepper and toss thoroughly.

Source : Féd. producteurs de lait du Québec

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