SAVOY CABBAGE SALAD

Serve this salad as a first course or side dish.

8 cups / 2 l shredded Savoy cabbage (about half a cabbage)
3/4 cup / 175 ml sliced peeled roasted sweet red pepper
1/2 cup / 125 ml lightly toasted slivered almonds
1/3 cup / 72 ml coarsely grated Manchego, Pecorino Romano or other hard sheep's milk cheese
 (about 1  oz / 30g)
3 tbsp / 45 ml lemon juice
1 tbsp / 15 ml red wine vinegar
Dash hot pepper sauce
1/2 tsp/ 2 ml dried mint
1/4 tsp / 1ml ground cumin
pinch each salt, black pepper and granulated sugar
1/4 cup / 60 ml extra-virgin olive oil

In a large pot of boiling lightly salted water, blanch cabagge until tender crisp, 1 to 2 minutes. Drain; chill under cold water and drain well. Place in bowl with red pepper, almonds and Manchego cheese.
Whisk together lemon juice, vinegar, hot pepper sauce, mint cumin, salt black pepper and sugar; gradually whisk in oil. Pour dressing over salad, toss well.

Makes 6 to 8 servings. 
per each of 8 servings: about 142 cal, 5 g pro, 11 g total fat (2 g sat. fat), 8 g carb, 3 g fibre, 4 mg chol, 349 mg sodium, 243 mg potassium. % RDI : 9% calcium, 4% iron, 21% vit A, 73% vit C, 11% folate