This salad is delicious to eat, beautiful to behold and very healthful. It combines the crunch of red cabbage, carrots, succulent romaine hearts, crispy apples and almonds — all complemented by sweet-tart dried cranberries and an agave-Dijon vinaigrette.
You can make this salad any time of year, but Myra says she turns to it most often in the winter, because these tasty and highly nutritious ingredients are always available even when the rest of the produce selection has dwindled. When the days are cold, short and gray, this salad brings a welcome pop of color and vibrancy to your table.
From Straight from the Earth: Irresistable Vegan Recipes for Everyone by Myra Goodman & Marea Goodman
To make the vinaigrette: Combine the oil, vinegar, agave, mustard, salt and pepper in a small jar. Seal the lid tightly and shake vigorously to emulsify. Set aside at room temperature.
To make the salad: Combine the romaine, cabbage and carrots in a large bowl. Reserve 2 tablespoons of the vinaigrette. Add 1/2 cup of the vinaigrette (or more as desired) to the vegetables, and toss to combine. Divide the salad among 6 plates or bowls.
Toss the apples with the 2 tbsp reserved vinaigrette and divide it among the individual salads. Top each salad with equal amounts of almonds, cranberries and spearmint (if using). Serve immediately.
Per serving: Calories 300, Fat 23 grams, Cholesterol 0 mg, Sodium 150 mg, Carbohydrates 23 grams, Protein 3 grams.
Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 100%, Vitamin C 45%, Calcium 6%, Iron 6%, Vitamin E 15%, Folate 15%.