RED, WHITE AND BLUE SALAD

Make three separate salads using red cabbage, new potatoes and purple or blue potatoes. Serve in three identical bowls arranged next to each other for dramatic effect.

RED SALAD

1/4        cup        light salad oil
1 1/2        TBS        sugar
1/4        cup        red wine vinegar
                Juice of 1 lemon
2        tsp        toasted caraway seeds
1/2        tsp        salt
1/2        tsp        worcestershire sauce
1/4-1/2    tsp        red pepper flakes
2        lb        red cabbage (1 small-medium head)

Mix all ingredients except cabbage. Then shred cabbage and toss with the dressing.
Can be eaten immediately if you like the slaw very crunchy, but the flavor will improve if it can rest and marinade for 30-45 minutes.

WHITE SALAD

1                sweet spring onion, thinly sliced
2        lbs        new potatoes, peeled and sliced 1/3" thick
1/2        cup        low fat mayonaisse
1/4        cup        white wine vinegar
2-3        TBS        sweet pickle relish
2        tsp        toasted mustard seeds
1/2        tsp        salt
1/2        tsp        ground white pepper

Simmer potatoes in water to cover only until tender. Drain. Cool to room temperature and mix in remaining ingredients.

BLUE SALAD

2        lbs        purple or blue potatoes, peeled and sliced 1/3" thick
4        cloves        garlic
2        TBS        lavendar
1/2        cup        salad oil
1/4        cup        wine vinegar
1/2        tsp        salt
1/2        tsp        black pepper

Simmer potatoes in water to cover only until tender. Drain and cool to room temperature. Puree remaining ingredients in a blender or food processor. Dress salad.

Recipe Copyrighted 2009 by Narsai M. David