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Cabbage and Cranberry Salad


  • Yield: 6 cups 1x

Description

cold salad


Ingredients

Scale
  • 1/2 medium head cabbage (cut into 1 inch pieces)
  • 1/2 medium red bell pepper (diced)
  • 1 cup carrots (shredded)
  • 4 ea chives (minced)
  • 1/2 cup cranberries (dried)
  • to taste salt & pepper
  • 1 tbs olive oil
  • 2 tbs red wine vinegar
  • sliced almonds (toasted)

Instructions

  1. Mix all vegetables in a medium-sized bowl.
  2. In a separate bowl, mix oil, vinegar, and salt & pepper and whisk together.
  3. Pour over vegetables and stir vegetables to coat.
  4. Allow to sit for at least 30 minutes before serving for flavors to meld.
  5. Top with toasted almonds when serving.

Notes

Source: Sherry & Michelle

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 59
  • Fat: 2.47 g
  • Carbohydrates: 9.22 g
  • Protein: 1.38 g
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