This salad is called Red Ribbons and Green Pearls, from Kraft’s What’s Cooking magazine. In plain words though, it’s a delicious red cabbage and green peas salad. 🙂  Looks so pretty, tastes great, and is a nice variation to typical salads! The recipe is available here on their site.

Red Ribbons and Green Pearls

1/2 cup Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing*
3 cups shredded red cabbage
3 cups frozen peas, thawed, drained
1/2 cup bacon bits
1/4 cup 100% Parmesan Shredded Cheese

Heat dressing in large skillet on medium-high heat. Add cabbage; cook 3 to 4 min. or until crisp-tender, stirring frequently. Add peas; cook and stir 2 min. or until heated through. Stir in bacon. Spoon into serving dish; top with cheese.

NOTE: You know what’s funny? I’m typing these directions and realized that I never read them when I made our salad! All I did was look at the ingredients, and mix it together. Raw, uncooked, and we ate it that way. It was delicious! It would have its own unique taste if cooked according to these directions. So try it either way, you’ll probably be pleased! 😉

*I used our homemade Voeller dressing.
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