Napa at The Waldorf!

This summer has a been a real treat to be part of a CSA (Community Sponsored Agriculture).  Every week we pick up our bounty from Sacred Seed Farm, a certified organic farm, who has a booth at our Farmer’s Market.
This week, among bunches of beautiful rainbow chard, kale, French radishes and arugula, we had a head of Napa cabbage.  Hmmm….what to do with Napa cabbage at breakfast.
So this morning I prepared a combination of cabbage salad and Waldorf salad and to my great surprise, guests loved it. We served a small portion as an accompaniment to Swiss Woods Eggs Florentine, home fries and homemade County White Toast.

 — INGREDIENTS
1/2 head of Napa cabbage shredded thinly
1/2 cup dried cranberries
1/2 cup vanilla yogurt
1 Tablespoon lemon juice
2 Granny Smith apples    Cored and chopped coarsely (Peels left on)
1/2 cup mayonnaise (more if you wish).

DIRECTIONS  —
Combine and chill.   Just enjoy! 

 —  The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie

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