Summer red cabbage salad with Balsamic dressing

I enjoy experimenting and getting creative with salads. Today for lunch, I made a spontaneous red cabbage salad with a balsamic dressing. I looked in the fridge and picked out ingredients that would be suitable for a salad. Balsamic vinegar is one of my favorite vinegar to use for salad dressings because it has a good balance of sweet and sour.

This salad is bursting with natural sweetness and fresh flavor.

I hope you will enjoy this recipe!

This recipe serves 2

Ingredients:

1/4 of a red cabbage, shredded

3 iceberg lettuce leaves, shredded

1 avocado, cut into pieces

a hand full of salted almonds, lightly toasted

2 medium-sized fresh button mushrooms, thinly sliced

4 sprigs of curly parsley, chopped

6 red globe grapes from Chile, cut into 4 wedges

Balsamic vinaigrette: 

1/2 cup of Balsamic  vinegar (I use Balsamic Vinegar of Modena)

1 tbsp of freshly squeezed lemon juice

3 tbsp of olive oil

2 tsp of sugar

salt and freshly ground black pepper

 

Instructions:

1. Whisk the dressing ingredients together in a small bowl, put aside.
2. Toss all the ingredients together in a large bowl.
3. Pour the Balsamic vinaigrette over the salad and toss well.
4. Enjoy!

Notes

This is a versatile salad recipe. You can play around with the ingredients, add what you like.