Ingredients: Dressing:
¼ cup olive oil
1½ to 2 tablespoons açai-pomegranate-infused red wine vinegar
2 tablespoons whole-grain Dijon mustard
2 medium garlic cloves, minced
1 teaspoon sugar
¼ teaspoon salt or to taste
Coarsely ground black pepper to taste Salad:
3 cups chopped romaine lettuce
1 cup chopped red cabbage
½ cup frozen green peas, thawed
½ medium celery stalk, thinly sliced
¼ cup chopped red onion
1½ teaspoons sesame seeds, toasted
Directions: Combine dressing ingredients in a jar, secure with a lid, and shake vigorously until blended.
Combine salad ingredients in medium bowl. Toss salad with half the dressing (about ¼ cup) until well blended. Refrigerate remaining dressing up to a week for later use. Makes 4 servings, 1 cup salad per serving. (Recipe from Pompeian)
