In an effort to step out of my comfort zone, I’ve been making major moves on trying recipes that don’t initially appeal to me. Not because said recipes are bad but because I’m super picky.
However, I recently tried this Winter Salad recipe adapted from The Moosewood Restaurant Table. It has a great mix of flavors, sure to be the perfect side to any meal this time of year.
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Dressing:
2 T EVOO 1 T Red wine vinegar 1 tsp Dijon mustard 1/4 tsp salt pinch of black pepper
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Salad:
2 avocadoes 2 T lemon juice 3 oranges ~4 cups massaged kale (see steps 1-3) 1 head radicchio, chopped 3/4 cup pomegranate seeds |
Directions:
1. In a small bowl, whisk together the ingredients for the dressing. Set aside.
2. Peel, pit, and cube avocados and place in separate. Toss gently in lemon juice.
3. Put kale and radicchio in a large bowl. Toss with dressing, the toss with avocado, orange slices, and pomegranate seeds.
1. In a small bowl, whisk together the ingredients for the dressing. Set aside.
2. Peel, pit, and cube avocados and place in separate. Toss gently in lemon juice.
3. Put kale and radicchio in a large bowl. Toss with dressing, the toss with avocado, orange slices, and pomegranate seeds.