Citrus And Winter Greens Salad

Ingredients

• 1 clove garlic
• ¼ cup fresh parsley, chopped
• ¼ cup scallions, chopped
• ¼ cup apple cider vinegar
• 2 tablespoons honey
• ¼ cup orange juice, reserved from supreming oranges if desired.
• 1 tablespoon dijon mustard
• 2 tablespoons tahini
• kosher salt, to taste
• 2 tablespoons extra virgin olive oil
• 3 cups Tuscan kale, thinly sliced (1 bunch)
• 1 cup red cabbage, thinly sliced
• 1 large fuji apple, cored and thinly sliced
• 1 cup brussels sprouts, thinly sliced (4 ounces, 115 G)
• 3 oranges, supremed
• ¼ cup pepitas, toasted
• ¼ cup pomegranate seeds

Directions

To make the dressing, add the garlic, parsley, scallions, apple cider vinegar, honey, orange juice, Dijon mustard, tahini, and salt to a blender. Blend until smooth. With the blender running, slowly drizzle in the olive oil until the dressing is easily pourable. Set aside until ready to use.

minutes prior to serving the salad, add the kale to a large bowl and season with salt. Gently massage with your hands to break down the tough fibers and reduce bitterness.

Add the red cabbage, apple, Brussels sprouts, orange segments, pepitas, and pomegranate seeds. Toss well to combine. Serve in a bowl or plate and drizzle with dressing to taste.

Mixed Greens and Citrus Salad

Ingredients

• 4 cups mixed greens (kale, turnip, and collard)
• 1 cup fresh diced pineapple
• 1 cup fresh quartered strawberries
• 1 orange, peeled and sliced
• ½ cup chopped pecans
• ⅓ cup cider vinegar
• ¼ cup honey
• ⅓ cup vegetable oil
• ¼ teaspoon salt
• Pepper
• 1 ½ tablespoons creamy stoneground mustard
• 1 tablespoon poppy seeds

Directions

Place mixed greens in a large bowl. Top with greens with the fresh fruits; sprinkle with nuts.

In a separate bowl, whisk together the vinegar, honey, oil, salt, pepper, mustard, and poppy seeds. Pour dressing over salad just before serving.