This week, among bunches of beautiful rainbow chard, kale, French radishes and arugula, we had a head of Napa cabbage. Hmmm....what to do with Napa cabbage at breakfast.
So this morning I prepared a combination of cabbage salad and Waldorf salad and to my great surprise, guests loved it. We served a small portion as an accompaniment to Swiss Woods Eggs Florentine, home fries and homemade County White Toast.
--- INGREDIENTS ---
1/2 head of Napa cabbage shredded thinly
1/2 cup dried cranberries
1/2 cup vanilla yogurt
1 Tablespoon lemon juice
2 Granny Smith apples Cored and chopped coarsely (Peels left on)
1/2 cup mayonnaise (more if you wish).
--- DIRECTIONS ---
Combine and chill. Just enjoy!
http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie