Recipe Corner: Red Cabbage and Carrot Salad with Cranberries

Crumbled gorgonzola or blue cheese (optional)

Fresh sliced avocado (optional)

Preparation:

Place cabbage, red onions, carrots, cranberries, parsley, garlic, green onions and sugar in a bowl and toss until all ingredients are combined.

Add olive oil and lemon juice (or choice of dressing) and season with salt and pepper.  Sprinkle with nuts and cheese and garnish with sliced avocado, if desired.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at http://www.thearmeniankitchen.com/

Note: This salad may be prepared a day ahead of time (without the dressing), covered and chilled overnight.  Chopped fresh spinach or kale may be added to this salad.  Toss with dressing and add seasonings when ready to serve.

*Christine’s recipes have been published in the Fresno Bee Newspaper, Sunset Magazine, Cooking Light Magazine, and at http://www.thearmeniankitchen.com/

Serves 6.