The contrast of the textures and crunch in the salad with the lively, sharp taste of the shallot dressing is excellent.  

• 1 head of Romaine lettuce, washed, drained
• ½ cup red cabbage, thinly sliced
• ½ cup red onion, thinly sliced
• 4 baby beets, cooked, sliced
• ½ cup roasted cashews, roughly chopped

Tear lettuce into bite-sized pieces and place in a large salad bowl. Toss lettuce, cabbage, onions and cashews with 1 to 2 tablespoons of Shallot Vinaigrette Dressing. Add beets last and serve.

Shallot Vinaigrette Dressing

• 1 large shallot, peeled and chopped
• 2 tablespoons of red wine vinegar
• 3 teaspoons Dijon mustard
• ½ teaspoon sugar
• 4 tablespoons of canola or olive oil
• ¼ teaspoon salt
• Freshly ground pepper, to taste

Mix all ingredients except the oil in a blender. Slowly drizzle in the oil through the top hole of the blender and continue to blend until the mixture slightly thickens. Refrigerate for storage.