Fall Vegetable Salad With Caraway Vinaigrette Recipe

Ingredients

Vinaigrette

1 1/2 cup mayonnaise

1/3 cup buttermilk

1/3 cup apple cider vinegar

1 1/2 tsp colemans dry mustard

1/2 tsp cayenne

1 tbsp caraway seed, ground

1 cup thinly sliced green onions

salt and pepper

Salad

3 small carrots, peeled and cut into 1 inch pieces

3 small turnips, cut into 1/2 inch half moons

3 radishes, quartered

1 head savoy cabbage, cut into 1/2 inch ribbons

3 cups (1/2 inch) bread cubes, preferably foccacia

Olive oil

salt

Preheat oven to 350. Make vinaigrette: thoroughly mix all ingredients in bowl with salt and pepper to taste.

toss vegetables in large bowl with 1 cup vinaigrette. Let marinate while making croutons.

Toss bread with olive oil and place on baking sheet. Toast until crisp, 8 - 10 minutes.

Toss croutons with vegetables.with additional vinaigrette if desired.