x-post Green Mustard Slaw with Red Plum...

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I cross posted this to RecipeCafe.

 

JoAnn

 

 

* Exported from MasterCook *

 

Green Mustard Slaw with Red Plum Vinaigrette-Chef Payne

 

Recipe By :Chef Payne, Inn of Anasazi, Sante Fe New Mexico

Serving Size : 0 Preparation Time :0:00

Categories : Chefs

 

Amount Measure Ingredient -- Preparation Method

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1 cup red cabbage -- shredded

2 green onions -- thinly sliced

1/2 cup cilantro -- whole leaves

4 cups mustard greens -- thinly sliced

**Red Plum Vinaigrette**

2 red plums -- pitted

1 ounce orange juice

1 shallot -- minced

1 teaspoon garlic -- finely minced

1 tablespoon honey

1 ounce rice wine vinegar

2 sage leaves

2 ounces olive oil

Kosher salt to taste

 

Combine all of the slaw ingredients well, and toss with the Red Plum

Vinaigrette.

 

Divide the slaw evenly onto four salad plates.

 

Place the pitted plums and orange juice in a blender and puree well.

 

Remove the mixture to a mixing bowl. Add the minced shallots, garlic,

honey, vinegar, finely

chopped sage, oil, and salt.

 

Combine and taste for correct seasoning and set aside. Serves 4.

 

 

 

 

 

Source:

" recipe from http://www.firegirl.com "

 

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Per serving: 726 Calories (kcal); 58g Total Fat; (67% calories from

fat); 12g Protein; 51g Carbohydrate; 0mg Cholesterol; 104mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 11

1/2 Fat; 1 1/2 Other Carbohydrates

 

NOTES : Flynt Payne, Executive Chef at the Inn of the Anasazi in Santa

Fe, New Mexico, offers a unique side dish recipe which

combines unusual flavors with fabulous results. The vinaigrette

can be made in advance.

 

Posted to Recipe Cafe and Veg-Recipe 6/99 by JoAnn Pellegrino

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