Blue Cheese and Cranberry Cabbage Salad
with a Maple Dijon Vinaigrette
Salad dressing has a long history dating back over 5,000 years ago when the Chinese began to use soy sauce on their vegetables. Nowadays, over 1 billion dollars of revenue are spent on liquid salad dressings each year, however, they are so easy to make at home and with little ingredients and no additives.
This recipe could be served with any green (romaine lettuce, spinach, kale, etc.) but the use of cabbage mimics a coleslaw. Feel free to switch it out, (but who could turn down this cabbage patch one I found at the farmer’s market!)
¼ cup extra-virgin olive oil
1 tablespoon Dijon mustard
3 tablespoons maple syrup
1 head of cabbage, chopped
4 ounces blue cheese, crumbled
¼ cup dried cranberries
Prepare vinaigrette: Whisk Dijon mustard and maple syrup. While whisking, stream in olive oil until well-blended.
Place diced cabbage in large mixing bowl. Toss with dressing.
Add blue cheese and cranberries. (note: I recommend buying the block of blue cheese and crumbling it yourself. It just gives you a different texture and freshness level.)
Toss all ingredients together.
(I love that this salad can also be made ahead of time since the cabbage will withstand the dressing!)