Best Warm Red Cabbage Salad With Roast Chicken And Gorgonzola Cheese Recipes

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WARM RED CABBAGE SALAD



Warm Red Cabbage Salad image

The classic combination of apples and cabbage is sparked by the addition of walnuts and goat cheese in this interesting salad from The Greens Cookbook.

Provided by Geema

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

3/4 cup walnuts
2 teaspoons oil, walnut preferably
salt and pepper
1 head red cabbage, finely shredded or sliced
1 red apple, peeled,cored,and cut into julienne
1 clove garlic, finely chopped
2 tablespoons balsamic vinegar
2 1/2 tablespoons olive oil
1 red onion, quartered and thinly sliced
4 ounces goat cheese, crumbled in large pieces
1 tablespoon chopped parsley

Steps:

  • In a 350 degree oven, toast the walnuts that have been tossed with the oil, salt and pepper.
  • Bake for about 5-6 minutes, being careful to not let them burn.
  • In a large saute pan or skillet over medium high heat, add the vinegar, garlic and oil.
  • As soon as they are hot, add the onions and cook for only 30 seconds or so.
  • Next add the cabbage and cook for just about 2 minutes, stirring continually, until color changes from bright purple to pink.
  • Season with salt, pepper and a dash more vinegar.
  • Remove the wilted cabbage to individual salad plates and top with the apples, walnuts, goat cheese, and herbs.

WARM RED CABBAGE SALAD WITH ROAST CHICKEN AND GORGONZOLA CHEESE



Warm Red Cabbage Salad with Roast Chicken and Gorgonzola Cheese image

Categories     Salad     Chicken     Blue Cheese     Walnut     Fall     Cabbage     Bon Appétit

Yield Serves 4 as a main course

Number Of Ingredients 13

2 large garlic cloves
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 cup olive oil
3 cups thinly sliced red cabbage
2 1/2 cups shredded cooked chicken
1 small fennel bulb, thinly sliced
1 head radicchio, thinly sliced
1 small red onion, thinly sliced
1 cup coarsely chopped toasted walnuts
1 small carrot, peeled, cut into matchstick-size pieces
1 pear, peeled, cored, cut into 16 slices
1 cup crumbled Gorgonzola cheese (about 4 ounces)

Steps:

  • Finely chop garlic cloves in processor. Add 1/4 cup balsamic vinegar and 1 tablespoon Dijon mustard and blend until smooth. With machine running, gradually add olive oil and process until well blended. Season dressing to taste with salt and pepper; set aside.
  • Combine cabbage, chicken, fennel, radicchio, onion, walnuts, carrot and pear slices in large bowl. Pour enough dressing over salad to coat. Toss well. Working in batches, sauté salad mixture in large skillet over medium heat until salad is warm and cabbage is slightly wilted, about 5 minutes. Divide salad among 4 plates. Sprinkle 1/4 cup cheese over each salad and serve.

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