LEAFY GREENS WITH APPLE AND CARAWAY VINAIGRETTE
Ingredients
Iceberg
lettuce: 1 medium Leaf lettuce preferably Romaine: 1 bunch Cabbage: ¼
small Spinach leaves, tender: 16-20 Radish leaves, tender: 8-10 Dill
leaves: ½ cup Dressing: 1 teaspoon Olive oil : ½ cup Apple juice: 1
tablespoon Red wine vinegar: 4 tablespoons Paprika or red chilli
powder: ¼ teaspoon
Honey : 1 teaspoon
Black peppercorns, crushed: ½ tablespoon
Salt : to taste
Method
1. Roast the caraway seeds on a dry tawa, cool and crush well.
2. Mix all the dressing ingredients in a bottle, close tightly and shake well.
Refrigerate till you require.
3. Cut cabbage into one inch pieces.
4. Trim iceberg lettuce, leaf lettuce, spinach leaves, radish leaves and dill
leaves and soak in chilled water.
5. Tear the leaves into bite size pieces. Add cabbage, mix well and
refrigerate to keep them crisp.
6. Just before serving, pour the prepared dressing and toss. Serve cold.
Chef’s Tip: If Red wine vinegar is not readily available, use malt vinegar
instead.
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