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A salad of winter ingredients that makes you feel like its summer. Great part of your brunch spread – think bagel, salmon and cream cheese with this salad on the side!

6 cups of cabbage

5 pieces of bacon, thin sliced

1 avocado, diced

1/4 cup salted roasted pistachios roughly chopped

2 T torn mint

Salt and pepper to taste

Pomelo dressing

for the salad

In a large non stick sauté pan cook the bacon tin its warm, take it out. Turn the pan to high and and add the chipped cabbage to the bacon grease. Cook the cabbage on this side than toss the cabbage to cook the other side. Season with salt.

Pull cabbage out and put on a large plate.

Season the avocado with salt and pepper. Then add them to the top of the cabbage. Add the bacon, pomelo, mint and drizzle with dressing.

dressing:

1 pomelo

1  tsp of soy sauce

1 tsp of red wine vinegar

1 tsp of maple syrup

2 tsp olive oil

Over a bowl, remove all the pith and all segments cut, into small pieces. Squeeze the inners of pomelo to get juice out.

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