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Wednesday, March 10, 2010

Warm Napa Cabbage Salad

Hungry? How about a bite of this?







The Players! The tall green thing in the back is a Napa cabbage.  
Just so you know what to buy at the store!


Wash and dry cabbage leaves.  



Finely shred leaves to the core end, only the greens.


Place finely shredded cabbage in a large bowl and top with blue cheese crumbles.



Chop bacon.



Wash, dry and chop mushrooms.



Sauté mushrooms in a tablespoon of olive oil until soft and water from mushrooms have evaporated.  Add bacon to mushrooms and cook about 3 minutes or until bacon gets crispy.  Add dressing to the pan and just heat through, might splatter a little so be careful. 



Pour mushroom, bacon dressing on cabbage and mix well.  Season with salt and pepper.


This is so yummy and I am not a huge cabbage fan.  
Just try it somethime you might like it as much as I did.
One big bite after another!



The Recipe:






Warm Cabbage Salad

3 cups finely shredded Napa cabbage leaves to the core end, only the greens
¼ cup any kind of a honey mustard dressing (I made my own, recipe at bottom)
1 package of ready bacon ( 2 ounce), diced
4 ounces white mushrooms, chopped
2-4 ounces crumbled blue cheese

Place finely shredded cabbage in a large bowl and top with blue cheese crumbles. Sauté mushrooms in a tablespoon of olive oil until soft and water from mushrooms have evaporated.  Add bacon to mushrooms and cook about 3 minutes or until bacon gets crispy.  Add dressing to the pan just t heat through, might splatter a little so be careful.  Pour mushroom, bacon dressing on cabbage and mix well.  Season with salt and pepper.  Serves 4.

Recipe above adapted from Sam the Cooking Guy


Honey Dijon Mustard Dressing:
6 tablespoons olive oil
2 tablespoons cider vinegar
2 tablespoons Dijon mustard
4 tablespoons honey
Fresh ground pepper

Put all ingredients in bowl or jar and mix well.

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