Apple, Beet, and Cabbage Salad

Recipe

Apple, Beet, and Cabbage Salad

SERVES 8 to 10
TIME About 25 minutes
NOTES You can make the salad up
to 1 day ahead; cover and chill.

Ingredients
1 can (15 oz.) sliced pickled beets
3 Braeburn or other sweet red apples (1 1?2 lb. total)
4 cups finely shredded red cabbage (6 oz. total)
1?3 cup lemon juice
2 tsp. sugar
Salt

Directions

1. Drain the beets and cut into matchstick-size strips 2 to 3 in. long. Peel and core the apples. Cut into 1?4-in.-thick slices, then into 1?4-in.-thick sticks 2 to 3 in. long.

2. In a bowl, mix beets, apples, cabbage, lemon juice, sugar, and salt to taste.

PER SERVING 70 cal., 4% (2.7 cal.) from fat; 0.7 g protein; 0.3 g fat (0 g sat.); 18 g carbo (1.4 g fiber); 116 mg sodium; 0 mg chol.

Serve with Peterson Zero Manipulation Red Blend 2007 (Mendocino)

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