1/2 cup of chopped romaine lettuce leaves
200g of thinly sliced red cabbage
1 large sweet onion (400g)
1 medium-sized parsnip, peeled and julienned
1 small cucumber, peeled and julienned
2 cloves of finely chopped red onion
1/3 cup of chopped fresh parsley
1/2 cup of toasted hazelnuts
Juice of 2 lime wedges
1/2 cup of water
1/4 cup of olive oil
1/2 teaspoon of ground cinnamon
2 tablespoons of honey mustard
Salt and black pepper to taste
1 large, roasted, broken-up pumpernickel bread
1/2 cup of chopped romaine lettuce leaves
200g of thinly sliced red cabbage
1 large sweet onion (400g)
1 medium-sized parsnip, peeled and julienned
1 small cucumber, peeled and julienned
2 cloves of finely chopped red onion
1/3 cup of chopped fresh parsley
1/2 cup of toasted hazelnuts
Juice of 2 lime wedges
1/2 cup of water
1/4 cup of olive oil
1/2 teaspoon of ground cinnamon
2 tablespoons of honey mustard
Salt and black pepper to taste
1 large, roasted, broken-up pumpernickel bread
In a large bowl, combine the greens, vegetables, onion, and parsley
Sprinkle with toasted hazelnuts, cover with plastic wrap, and refrigerate
In a saucepan, bring the lime juice, water, olive oil, cinnamon, honey mustard, salt, and black pepper to a simmer
Cook, stirring occasionally, until hot and bubbly
Remove the salad from the refrigerator, sprinkle with pumpernickel bread crumbs, drizzle with the still-hot honey mustard, and serve.
