Appetizer Recipes

Cabbage Salad with Miso Vinaigrette

Appetizer

1 1/2 teaspoons Cold Mountain mellow white miso paste

1/2 teaspoon Grey Poupon Dijon mustard

5 teaspoons balsamic vinegar

1 tablespoon Napa Valley organic extra virgin olive oil

1/4 teaspoon black pepper

1/2 small purple cabbage halved cored thinly sliced

8 ounces mixed small heirloom tomatoes halved or quartered depending on their size

4 ounces Manns stringless sugar snap peas 1/2 bag

1 ripe mango diced

1/3 cup Flanigan Farms walnut halves and pieces

In a small bowl whisk together miso, mustard and vinegar. Continue whisking and add olive oil and pepper. Whisk until dressing is uniform.

Place cabbage, tomatoes, sugar snap peas, mango and walnuts in a salad bowl. Toss with dressing and serve.