V Arugula and red cabbage salad with apricots and pine nuts
From Genesis Farm in Blairstown, NJ; makes 4 large servings
1 bunch of arugula, washed and trimmed
1/2 medium red cabbage, shredded or sliced
1/2 c. dried apricots, soaked in warm water until soft, finely diced
1/2 c. toasted pine nuts
2 T. amaranth
soy sauce to taste, about 2-3 T.
1 clove garlic, minced
1/2 to 1 c. extra virgin olive oil
Combine the arugula, cabbage, apricots and pine nuts in a serving bowl. Prepare the dressing by heating up a cast iron skillet. When it is hot, drop the amaranth in it and roast it until most of it has popped like popcorn. Put the amaranth in a glass jar with the remaining dressing ingredients and shake or whisk to combine flavors. Dress the vegetables and serve.