Fall Harvest Salad With Parmesan Vinaigrette
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
2-4
ingredients
-
VINAIGRETTE
- 5 tablespoons olive oil
- 3 tablespoons white wine, vivnegar
- 2 tablespoons parmesan cheese, shredded
- 2 tablespoons shallots, finely chopped
-
SALAD
- 1 cup fennel, julienned
- 1 cup purple cabbage, julienned
- 1 medium sized apple, julienned (Gala or Honey Crisp)
- 1⁄2 cup almonds, chopped
directions
- VINAIGRETTE: Put all ingredients in blender and pulse until smooth.
- SALAD: Toss the fennel and cabbage and apple with vinaigrette, and garnish with almonds; refrigerate for 30 minutes.
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