Coleslaw

Salad Dressing
1/4 cup apple cider vinegar
2 tsp canola oil
1 tsp honey

4 cups sliced cabbage (red, green, or a combo of both)
1 shredded carrot (use a cheese grater or a peeler to get ribbons)
1/4 medium red onion, thinly sliced

In a large bowl, whisk together the dressing ingredients.  Add other ingredients and toss.

Variations can include:
Add 2 apples, scrubbed well, cored and quartered and thinly sliced + 1/4 cup dried cranberries.
or
Add 2 oranges peeled and coarsely chopped + 1/4 cup dried cranberries.

Arugula with Goat Cheese and roasted Beets

 

 

 

8 cups (142 g) arugula

4 beets, roasted (you can boil them but there is more flavour if you roast them)

2 oz (50g) goat cheese at room temperature (you can use a flavoured goat cheese for a different twist)

 

Dressing

2 Tbsp balsamic vinegar
1 Tbsp + 1 tsp olive oil
2 tsp grainy Dijon mustard
2 tsp honey
1 large shallot, minced

1. Roast the beets the night before. Pre-heat oven to 350 F.  Place washed, whole beets in a metal baking pan lined with foil or parchment paper and bake for 1-2 hrs until soft (will depend on size of beets and desired softness). Cool and place in covered container in fridge overnight.

2. One serving day: Clean and dry arugula.  Place in a large bowl.

3.  Peel beets and cut into chunks or slices, depending on your preference. *Wear rubber gloves unless you want purple fingers

4. Whisk together liquid dressing ingredients in a small bowl, then stir in shallots.  Reserve 2 Tbsp and toss the rest with the arugula.

5. Divide the arugula between 4 plates.  Top each plate with 1/4 of the beets and 1/4 of the goat cheese, crumbled. 

6. Drizzle each plate with 1/4 of the reserved dressing before serving.