Red Cabbage Salad with Green Apple, Lingonberry Preserves, and Toasted Walnuts

Ingredients

• 3 tablespoons lingonberry preserves
• divided
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1/2 cup canola oil
• 1 large unpeeled Granny Smith apple
• coarsely grated
• divided
• 1/2 cup walnut halves
• toasted
• divided
• 4 cups thinly sliced red cabbage

Instructions

1. 1

   Puree 1 tablespoon preserves, mustard, and vinegar in blender.

2. 2

   With machine running, gradually add oil.

3. 3

   Season dressing to taste with salt and pepper.

4. 4

   Reserve 1/4 of grated apple and several walnut halves for garnish.

5. 5

   Toss cabbage, remaining 2 tablespoons preserves, apple, and walnuts in large bowl.

6. 6

   Toss with enough dressing to coat.

7. 7

   Season to taste with salt and pepper.

8. 8

   Garnish with reserved grated apple and walnut halves and serve.