Warmed Fall Apple and Bacon Slaw

saltscapes.com

Karolyn Bruce

2 tbsp (30 mL) apple cider vinegar

2 firm apples (such as Honeycrisp, Ambrosia or SweeTango), julienned

1 cup (250 mL) red cabbage, julienned

1 cup (250 mL) white cabbage, julienned

6 leaves of Swiss chard, de-stemmed and cut in chiffonade*

1 cup (250 mL) fresh blueberries

¼ cup (50 mL) pumpkin seeds

1 tsp (5 mL) caraway seeds

1 tsp (5 mL) sea salt

subheading: Warm Bacon Vinaigrette:

¼ lb (125 g) farm-style bacon, minced

2 cloves garlic, minced

2 tbsp (30 mL) apple cider vinegar

6 tbsp (90 mL) vegetable oil

2 tbsp (30 mL) brown sugar

Directions at saltscapes.com

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