Shelly's Recipe

CHOPPED AUTUMN SALAD

Category: Salad

12 ounces red cabbage, cored and coarsely chopped (about 4 cups)
2 romaine hearts, coarsely chopped (about 6 cups), rinsed and dried if not prewashed
2 crisp apples, such as Fuji, Gala or Braeburn, peeled, cored and cut into 1/4-inch dice (about 2 cups)
2 ripe but firm pears, such as Bosc or Anjou, peeled, cored and cut into 1/4-inch dice (about 2 cups)
2 Fuyu persimmons [these are the kind you eat hard, not soft], peeled and cut into 1/4-inch dice, seeds discarded, if any
Apple Cider Vinaigrette [recipe follows]
Seeds from 1 medium pomegranate (optional)
20 fresh mint leaves, cut into thin ribbons

Place the cabbage and romaine in a large bowl and toss to combine.

Just before serving, add the apples, pears and persimmons to the cabbage-romaine mixture and toss to combine. Add half of the Apple Cider Vinaigrette and toss again, adding more dressing as desired.

Transfer the salad to a large platter and garnish with the pomegranate seeds, if using, and the mint. Serve immediately. Serves 6 to 8 as a side.

Apple Cider Vinaigrette
1/2 cup apple cider vinegar
2 tablespoons (packed) light brown sugar
1/4 cup extra-virgin olive oil
Pinch of salt, or more to taste

Combine all the ingredients in a glass jar and seal the lid tightly. Shake vigorously to combine. (The vinaigrette can be refrigerated, covered, for up to 2 weeks. Let it return to room temperature and shake vigorously before using.)