Roasted root vegetable slaw w/gingered apples <r t> pt 1

Ingredients

Quantity		Ingredient
		Walnuts; Note 1
1	cup	Port Wine; Reduced, Note 2
1	teaspoon	Fresh Lemon Juice
1		Granny Smith Apple; Unpeeled
1		Red Delicious Apples; Unpeeled
1	teaspoon	Safflower Oil; Note 3
¾	cup	Finely Diced Onion
¼	cup	Finely Diced Celery
		Salt And Pepper; To Taste
½	cup	Raisins
2	tablespoons	Cider Vinegar
1	teaspoon	Grated Gingerroot
6	tablespoons	Spicy Brown Mustard; Note 4
6	tablespoons	Pure Apple Juice
3	tablespoons	Nonfat Mayonnaise; Note 5
1½	tablespoon	Cider Vinegar
		Salt And Pepper; To Taste
1	medium	Rutabaga; Note 6
2	mediums	Carrots; Note 7
1	tablespoon	Safflower Oil; Note 8
2	smalls	Turnips; Note 9
2	mediums	Parsnips; Note 10
6	cups	Pure Apple Juice
1	teaspoon	Salt
1	teaspoon	Chopped Fresh Rosemary
¾	cup	Pearl Barley; Note 11
¾	pounds	Green Leaf Lettuce; Note 12

Directions

GINGERED APPLES, RAISINS

BROWN MUSTARD DRESSING

ROOT VEGETABLE SLAW

APPLE AND ROSEMARY-SCENTED B

SALAD GREENS

Roasted Root Vegetable Slaw with Gingered Apples, Raisins, and Walnuts, Apple and Rosemary-Scented Barley, and Brown Mustard Dressing. (This is the full name of the salad.)

Note 1: Original recipe used 1 C walnuts. To make this lower fat and because I am slightly allergic to walnuts I totally eliminated them from the recipe.

Note 2: When reducing the port wine since the alcohol burns out it will reduce the calories by 30

Note 3: Original recipe used 1 Tbsp Safflower oil. To lower the fat I reduced this to 1 tsp

Note 4: Original recipe used spicy brown mustard. I did this and it was almost over-powering. I would use a not spicy mustard for this recipe.

Note 5: Original recipe used regular mayonnaise. I used nonfat.

Note 6: Rutabaga (abt 1½ lbs), ends trimmed, peeled, and cut into sticks 3" long x ⅛" thick

Note 7: Carrots (about ½ lb), ends trimmed, peeled, and cut into sticks 3" long x ⅛" thick

Note 8: Original recipe used 4 Tbsp safflower oil. To reduce the fat I gave a nonstick pan a spritz of baking spray and then laid the veggies on the tray, I spritzed them again...I figured it was equivalent to approx 1 Tbsp or less of the oil.

Note 9: Turnips (abt ½ lb), ends trimmed, peeled, and cut into sticks 2" long x ⅛" thick

Note 10: Parsnips (abt 6 oz), ends trimmed, peeled, and cut into sticks 3" long x ⅛" thick

Note 11: Original recipe used 1 ½ C barley. That was way too much. I would only use ¾ C

Note 12: Green leaf lettuce, cored, separated into leaves, washed and dried Prepare the gingered apples, raisins, and walnuts: Preheat the oven to 325F.

Toast the walnuts (if you use them) on a baking sheet in the preheated oven for 10 min. Cool the nuts to room temp before chopping them into ⅛" pcs.

Set aside.

Heat the port wine in a 1 ½ qt saucepan over med-high heat. Bring to a boil, then lower the heat and simmer for 15 min, until quite thick and reduced to about 2 Tbsp. Remove from the heat and set aside until needed.

In a 3 qt stainless steel bowl, add the lemon juice to 2 qts of cold water.

Core and quarter the apples, then slice each quarter widthwise into ¼" thick slices. Immediately place the apple slices in the acidulated water to prevent them from discoloring. (You don't want to leave them in too long or they will become too tart by picking up too much of the lemon juice flavor in the apples.)

continued in part 2

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