I discovered this recipe in the October 2010 issue of Prevention magazine. They have provided me with some of my favorite recipes. You can visit their website to find a healthy recipe for just about anything you like.

Can’t say I’ve ever eaten purple cabbage before this recipe, but when I make this my husband and I have a hard time putting down our forks. This blend of flavors and textures is a real treat to the taste buds. It’s also quick and easy to make.

Red cabbage has a robust, hearty flavor. It’s also concentrated in protective phytonutrients and is an anti-inflammatory food. Hope you enjoy some good nutrition!

Autumn Salad

4 tsp. olive oil
1 Tbsp white wine vinegar
2 tsp honey
1/4 tsp salt
1/8 tsp black pepper
3 medium sweet-tart apples (Braeburn work well),
              quartered and thinly sliced (or chopped as in above photo)
1-1/2 cup thinly sliced red cabbage
1/3 cup crumbled mild blue cheese
1/4 cup thinly sliced red onion
1/4 cup coarsely chopped toasted walnuts

Whisk together oil, vinegar, honey, salt and pepper in large bowl.
Add apple, cabbage, cheese, onion and walnuts. Toss to combine. Serves 4