Long Beach Salad with Red Cabbage, Red Onion, and Blue Cheese

Ingredients:

• 2 heads of iceberg lettuce, cut off the base, cut the leaves into small squares 2.5 – 3 cm.
• 1/2 red onion, thinly sliced
• 1/2 head red cabbage, shredded
• 1 teaspoon fine sea salt
• 1 tbsp ground black pepper, plus more as needed
• 2 tbsp. l. olive oil
• 1 cup red wine vinegar
• 2 tablespoons minced garlic (about 6 cloves)
• 1 cup of Marie's ready-made salad dressing with milk sauce and pieces of blue cheese

Preparation:

1. Heat olive oil in a shallow frying pan over medium heat. Add red onion and garlic and cook, without browning, for 2 minutes.
   
   Add red cabbage, sea salt, black pepper and red wine vinegar and stir well. Cook until cabbage is tender, 3 to 5 minutes.
   
   Transfer to a bowl and let cool to room temperature, then cover and refrigerate for 30 minutes.
   
   After the time has passed, squeeze out some of the excess fat and liquid from the cabbage, if desired.
2. In a large salad bowl, toss red cabbage with 1 cup of the prepared dressing and blue cheese pieces.
   
   Add iceberg lettuce and toss lightly. Season with freshly ground pepper to taste; serve immediately.