This is so easy, it's almost embarrassing to call it a recipe. But since one of my friends wanted to make this after she tried mine, I figured I'd write it down for her. It was delicious; I will definitely be making this again, too! To go with the red, white, and blue theme of the brunch, I went with a red, white, and bleu sidedish...
2 small heads of cabbage, sliced thinly
1 red bell pepper, diced
4 strips of applewood smoked bacon, cooked and crumbled
1/4 C crumbled bleu cheese
1/4 C organic granulated sugar
1 C mayonnaise
1/2 C honey balsamic vinegar (you can use any vinegar that you have)
freshly ground sea salt and flower pepper
fresh tarragon leaves
In a large mixing bowl, place the cabbage, red pepper, bacon, and fresh tarragon leaves. In a smaller mixing bowl, whisk the remaining ingredients - minus the bleu cheese - together to form a smooth dressing. Toss the dressing into the salad. Gently fold in the bleu cheese. Chill for at least 30 minutes before serving. Garnish with more tarragon.
1 red bell pepper, diced
4 strips of applewood smoked bacon, cooked and crumbled
1/4 C crumbled bleu cheese
1/4 C organic granulated sugar
1 C mayonnaise
1/2 C honey balsamic vinegar (you can use any vinegar that you have)
freshly ground sea salt and flower pepper
fresh tarragon leaves
In a large mixing bowl, place the cabbage, red pepper, bacon, and fresh tarragon leaves. In a smaller mixing bowl, whisk the remaining ingredients - minus the bleu cheese - together to form a smooth dressing. Toss the dressing into the salad. Gently fold in the bleu cheese. Chill for at least 30 minutes before serving. Garnish with more tarragon.
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