So many friends have asked me for this recipe and I always just give them a list of ingredients because unless I’m following someone else’s recipe, I never measure. Today, however, I decided to try to come up with a complete recipe, so here goes. You need to click on each photo to read its part of the recipe. You may want to vary the amounts on the dressing, according to your taste. This sounds like a strange combination of ingredients but trust me, it is delicious. Let me know how you like it! I like to crush up saltine crackers on the top, but you may be too refined to do so.. Do this on individual servings, not the salad itself as they will get mushy if any salad is left over. Bon appetite!
Finely shred and then chop 1/2 head cabbage and three or four carrots.
Chop up 1 cup dried cranberries,
1 cup green pimento olives (one 5 oz. jar, reserving the liquid)
and 1 cup walnuts
and add to the cabbage/carrot mixture.
Core one or two apples,
and dice. I love to use my Vidalia Chop Wizard for this purpose.
Combine 1/8 cup blue cheese dressing, 1/4 Cup balsamic dressing and 1 Tablespoon sweet chili sauce. Add the juice from one 5 oz. jar of green pimento olives and shake to blend. Taste the dressing and add more of any ingredient you think it is lacking. I do this by taste and only had 1/8 cup of blue cheese dressing left in the jar, so made a smaller batch than usual and perhaps scrimped on it a bit. This dressing keeps fine in the fridge so I usually make a big batch so I have some for the next time.
Pour over salad and blend well. Add more dressing to your taste. I actually added a bit more balsamic dressing to this batch. Cover in refrigerator for at least one hour before serving if possible, but not necessary. Flavors blend and this salad keeps, tightly covered, for one or two days.