Thursday, January 10, 2013

100th Post - Red and Green Blue Cheese Cabbage Salad

Red and Green Blue Cheese Cabbage Salad
This morning, I logged into my blog and realized something sort of big...this is my 100th post on Newly Domestic! 

This post has been live since July of 2011, making it about 18 months old.  This being the 100th post, that means I average 5.5 posts/month, or about 1.2 posts/week (yes, I did that math all by myself!).  This being a fun little hobby I started nearly a year and a half ago, I'm pretty happy with that number!

Over the last 99 posts, I have talked about painting a piano, living on a houseboat, finding my grandma's secret Caesar recipe, hosting a hot dog party, and building a railroad tie staircase off the side of the cliff. But I've also been able to share some of my favorite, often reduced fat and Weight-Watcher friendly, recipes with you!

So, why would today be any different?  I have been saving this recipe for a special occasion.  Why?  Because it's a family recipe.  Well, sort of.  What I mean by "family recipe" is, we had this salad at the North Woods Inn in California.  My dad ate there over and over until he was able to copy the recipe, stole it, and then made it our own.  I, then stole the recipe from my father, made it prettier, and am now publishing it to my blog for my own gain.  Yes, we are a Recipe Mafia of sorts.  Restauranteurs, beware!

So, the basis of this recipe is this:  Take a blue cheese salad on iceburg lettuce, and top it with a cabbage vinaigrette salad.  It is oh-so-yummy.  BUT, let's say you are hosting a Christmas dinner, and you want to impress your crowd.  How can you make it better?  By making it red and green using red cabbage, red onion, radishes, and pomagranate seeds.  Here's how:

Red and Green Blue Cheese Christmas Cabbage Salad


Green Salad
Iceburg lettuce
Red Onion (thinly sliced cresents)
Green Onion Scallions from three stalks
Pomegranate Seeds  (how to de-seed a pomegranate)
Radishes (thinly sliced rounds)

Blue Cheese Dressing
1C Mayo
1C Sour Cream
6 - 12Oz of Blue Cheese Crumbles (cheapest at Trader Joes or out of the Deli Cheese case)
1TSP Red Wine Vinegar
1/ 2TSP Pepper
1/2TSP Garlic Salt
2TSP Worcestershire sauce
Fresh Parsley (Chopped)

Cabbage Salad
1/2 Head of Green Cabbage
1/2 Head of Red Cabbage
2 Part Olive Oil
1 Part Red Wine Vinegar
Salt and Pepper


1. Pre-cut the red onion, green onion, and radishes.  Add the pomegranate seeds and set aside.

2. Chop green and red cabbage and mix together in a bowl.  Add two parts olive oil, one part red wine vinegar, plus salt and pepper to cabbage until evenly coated.  Set aside and allow to marinate at least one hour.

3. Prepare the blue cheese dressing in a mason jar or bowl with a lid by combining mayo, sour cream, blue cheese, red wine vinegar, pepper, garlic salt, Worcestershire sauce, and parsley. Shake well.

4. When salad is ready to be served, chop one head of iceburg lettuce and place in a large bowl. Add blue cheese dressing and mix well.  Then add onion/radish mixture and mix again until evenly coated.

5. Serve by placing 2/3 blue cheese salad, 1/3 cabbage salad on a plate.  Add blue cheese crumbles and pepper for appearance.

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