Pure color was the inspiration for this salad: crimson beets paired with a slaw of brilliant red cabbage and red onions, with a crumble of snow-white feta on top.
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Excellent! I loved it. I used pine nuts, though, instead of pepitas. Even my 9 year old loved this salad.
I made this entire menu. The salad was my favorite part (although the dessert and the chili were pretty darn good as well). This was excellent. The beets were outstanding. Even my wonderful bride liked them and she hates beets in general. My gourmet step-daughter liked this one as well. I thought the pepitas were a little too salty but it all came together really well. And lastly, I loved the vinaigrette.One final note, the shopping list that comes with the menu is incomplete as I returned from the store after using it to find that this salad recipe called for mixed greens and it was not on the list.
A family favorite. A splendid combination of flavors, colors, and textures.
This recipe worked for me on all levels except the cheese. I don't think Feta is a good choice. I think a crumbled queso fresco or just plain crumbled farmers cheese is better.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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