( #Recipe, #BreadPudding )
Credit: SFGate.com
INGREDIENTS:
1/4 cup + 2 tablespoons fresh cranberry sauce or cranberry chutney (see Note)
2 tablespoons canola oil
1 1/2 tablespoons apple cider vinegar + more if needed
1/4 cup finely diced red onion, green onion or shallots
2 teaspoons stone-ground mustard
1 teaspoon finely diced garlic
1/4 cup plain low-fat yogurt or mayonnaise
-- Salt and freshly ground pepper
8 cups shredded green cabbage (about a 2-pound cabbage)
3 to 4 cups shredded turkey
1/3 cup slivered or sliced almonds, toasted
DIRECTIONS:
Place the cranberry sauce in a large bowl and use a potato masher to mash down any large berries. Add the canola oil, vinegar, onion, mustard, garlic, yogurt or mayonnaise, and salt and pepper to taste. Stir in 1 to 2 tablespoons water, or enough to thin the dressing so it will coat the cabbage evenly. Add the cabbage and toss until well coated, then add the turkey with more salt and plenty of pepper to taste. If it's too sweet, add a little more vinegar.
Place the salad on plates and serve, topped with the almonds.
Note: If using canned cranberry sauce, which is sweeter, start with a smaller amount and add more vinegar to taste.
