Champagne Cabbage Salad Food

GARBAGE SALAD AND CHAMPAGNE VINAIGRETTE

Steps:

• For the vinaigrette: In a medium bowl, whisk together the vinegar, parsley, mustard, oregano, thyme and garlic. While whisking, slowly add the olive oil. Season with salt and pepper and you're ready to rock.
• For the salad: Toss together the iceberg, romaine, mushrooms, carrots, celery, cheese and turkey in a large bowl, and place in the refrigerator until ready. Before serving, put a healthy amount of dressing, mix well and top with the anchovies and pepperoncini...you just cleaned your fridge!

CHAMPAGNE SALAD

Steps:

• In a large bowl, cream together the cream cheese and sugar. Fold in the pineapple, whipped topping and strawberries and mix well. Stir in bananas and walnuts.
• Freeze for 4 to 6 hours or overnight. Remove from freezer 1 to 2 hours before serving. Enjoy!

SAVOY CABBAGE SALAD

Steps:

• Slice savoy cabbage into bite-sized pieces and put into a large salad bowl.
• Sprinkle pear pieces with lemon juice and toss to coat. Add to savoy cabbage. Sprinkle with walnuts and Pecorino Romano cheese. Season with pepper and drizzle with extra-virgin olive oil and champagne vinegar. Toss salad and serve.

CHAMPAGNE CABBAGE

Steps:

• Melt the butter in a large heavy saucepan and add the onions.
• Cook and stir over medium heat until they soften.
• Add the apple slices and saute for 5 minutes.
• Core the cabbages and slice them very very thin.
• Add to the saucepan with 1/3 of the champagne, the sugar, lemon zest,salt and lemon juice.
• Bring to a boil and simmer gently, covered for 15 minutes.
• Add the remaining champagne and a grind or two of pepper and simmer, uncovered for 10 minutes.
• Serve immediately.
• The cabbage stays fairly crisp because of the acid in the champagne and lemon.

CHAMPAGNE CABBAGE SALAD

Steps:

• In a large bowl, mix 1 1/2 qts. finely shredded green cabbage (about 2/3 lb.) with 3/4 tsp. salt; let sit 30 minutes. Toss with 3 tbsp. finely chopped chives and 2 tbsp. Champagne vinegar.
• Nutritional analysis per 3/4 cup.

CHAMPAGNE CABBAGE - MASTER CHEFS

Steps:

• For Champagne Cabbage: ====================== Melt 3 tablespoons butter in a large skillet over medium-high heat and add onion and sugar. Cook, stirring constantly, until lightly golden (about 5 minutes.) Add cabbage and toss for 3 minutes. Add remaining ingredients and lower heat to medium. Cook, uncovered, until cabbage is just tender and liquid is nearly absorbed (20 to 25 minutes.) Adjust seasonings to taste. Cover and keep warm until served. Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andy Kisler, Vienna 79 Restaurant, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

CRUNCHY CABBAGE SALAD

Steps:

• Prepare all the ingredients for the salad and mix them in a large bowl.
• Put all the dressing ingredients into a small bowl. Season and whisk until slightly thickened. Pour over the salad and toss until evenly coated.