Romaine and Cabbage Slaw with Blue Cheese Dressing

Adapted from More Taste Than Time by Abby Mandel. The following recipe is a cross between salad and coleslaw. Start it the day before so that the greens can crisp in the refrigerator. The dressing can be made several days ahead and refrigerated. Bring to room temperature before tossing with the slaw.

Ingredients:

Slaw

• 12-oz pkg romaine hearts, washed and cut into thin ribbons
• 4-oz head of radicchio, washed and cut into thin ribbons
• 5 oz finely shredded green cabbage

  Dressing

• 1 large green onion, minced
• 3 Tbsp Aunt Vera's Italian Red Wine Vinegar
• 1½ Tbsp Dijon mustard
• 1/4 tsp sea salt
• Freshly ground black pepper
• 3/4 cup Vera Jane's Extra-Virgin Olive Oil
• 1½ oz Maytag blue cheese, crumbled (plus additional for sprinkling on top of the slaw, if desired)

Directions:

Spin romaine and radicchio ribbons in a salad spinner to remove excess water. Place in a zip-top bag with the cabbage, and chill overnight to crisp. For the dressing, combine green onion, vinegar, mustard, salt, and pepper. Gradually whisk in olive oil. Fold in the blue cheese. At serving time, in a large bowl, toss the dressing with the chilled slaw and sprinkle with additional blue cheese, if desired. Makes 6 servings

Per serving: 304 calories (89% calories from fat); 31g total fat; 5g saturated fat; 6mg cholesterol; 305mg sodium; 5g total carbohydrates; 3g protein