Wednesday, May 25, 2016
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Cookbook: Beet and Cranberry Coleslaw
Preparation Time: 25 minutes
Yield: 6 servings
1jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
4 cups finely shredded red cabbage
4 cups torn watercress
1/2 cup dried cranberries
1/4 cup chopped red onion
1/4 cup snipped fresh mint
1/2 cup prepared light raspberry vinaigrette
Crumbled feta cheese
Drain beets. Cut beets into thin strips. In large serving bowl, combine beet strips with cabbage, watercress, cranberries, red onion and mint. Toss to combine. Add vinaigrette and toss gently. Sprinkle with cheese. Makes 6 servings.
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