Red & green cabbage salad w/ roasted pecans & feta cheese

Ingredients

Quantity		Ingredient
1	cup	Pecan pieces (250 ml)
½	cup	Vegetable Oil (125 ml)
	x	Salt and Pepper
6	cups	Each Red and Green Cabbage; shredded (1.5 l)
½	cup	Parsley; fresh; coarsley chopped (125 ml)
¼	cup	Whit Wine Vinegar (50 ml)
2	eaches	Garlic Cloves; minced
½	teaspoon	Mustard (2 ml); dry
2	teaspoons	Sugar (10 ml); granulated
1	each	Onion; thinly sliced
1	cup	Feta Cheese (250 ml); diced (6 oz/175 g)

Directions

Toss together pecans and 2 teaspoons (10 ml) oil. Spread out on baking sheet, sprinkle with salt and pepper and roast in 350F (180C) oven for 5 minutes. Set Aside. In large bowl, toss together cabbage and parsley. In small saucepan, heat remaining oil, vinegar, garlic, sugar, ½ tsp (2 ml) each salt and pepper and mustard over medium-high heat, stirring until sugar and mustard disolve. Add onion and saute for 30 seconds. Pour over cabbage mixture and toss to coat.

Taste and add more salt and pepper, if needed. Transfer to shallow bowl or platter; sprinkle with roasted pecans and cheese. Serves: 10 to 12 Preparation Time: 20 min. Cooking Time: 6 min. From: Foodland (tested)

Submitted By SAM LEFKOWITZ On 01-18-95

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