V Spinach, Cabbage, and Kohlrabi Salad with Horseradish Vinaigrette
1 large bunch spinach
2 cups thin-sliced purple cabbage
1 kohlrabi, cut into small, narrow strips
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons prepared horseradish
1/2 teaspoon brown mustard
1/2 teaspoon sugar
salt and pepper
4 tablespoons sunflower seeds (optional)
Wash and stem spinach, tear into bite-sized pieces. Place in large bowl with cabbage, and kohlrabi. Combine olive oil, vinegar, horseradish, mustard, and sugar in small jar with lid. Season with salt and pepper; shake vigorously. Toss dressing with salad; divide onto plates and garnish with sunflower seeds. 4-6 servings.
From Madison Area Community Supported Agriculture Coalition, From Asparagus to Zucchini, 2004.