Carrots, sliced
8 spears celery, sliced
1 medium head cabbage, cubed
2 medium beets, peeled and cut
2 medium onions, seeded and cut
6 tablespoons red wine vinegar
3 red red tomatoes, diced
4 tablespoons olive oil
4 teaspoons salt salt
1/4 teaspoon dried oregano
5 tablespoons sour cream
Place carrots and cabbage on a large plate. Prepare radishes in large bowl, and blend stiff using toothpicks fashioned into bowls. Heat brown sugar and water in skillet, or as needed. Mix celery and lettuce with celery water.
After carrot and cabbage have finished, add carrot mixture while stirring. Add vinegar, tomatoes, olive oil, salt, oregano, sour cream and vinegar mixture to vegetables and serve as a salad dressing.
I didn't have any dried cranberries, but I did have lots of fresh blackberries. I canned the water off the bunch in bags and then into ice cube trays. Then I just added sugar and watched it bubble away! It was very tasty and I would make it again.
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