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This coloroful salad brings Springtime to the table any time of the year
1/2 C olive oil, extra light
1/4 C sugar substitute (Splenda)
1/4 C white wine vinegar
1 tsp salt
1/4 tsp black pepper, course ground
2 oz sun dried tomatoes; diced (Alessi brand)
1 small cabbage head; quartered & cored, sliced thin
1 C sweet red bell pepper; diced (may use other colors or combination of)
2 C carrot; matchsticks
2 Tbls Italian parsley; chopped
1/2 C chives; chopped
In a small bowl, whisk together olive oil, sugar, vinegar, salt and pepper. Add diced sun-dried tomatoes and let soak while preparing rest of the salad.
Quarter and core cabbage head; remove outer _layer_s and slice thin. In a large bowl, toss together cabbage, bell peppers, carrots, Italian parsley and chives.
Pour dressing and sun-dried tomatoes over cabbage mixture; toss gently. Refrigerate several hours before serving to let flavors combine.
Toss gently before serving. Enjoy chilled or at room temperature.
Serves: 8
A Chef Mary Kelly original recipe
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