Winter greens with clementines and kalamata dressing
3
Points®
Total time: 25 min • Prep: 25 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
This salad keeps exceptionally well for a day or two, so don’t be afraid to dress it an hour or two before serving. Just keep it chilled.
Ingredients
Shallots
1 tbsp(s), minced
Dijon mustard
2 tsp(s)
Clementine juice, fresh
2 tbsp(s)
Red wine vinegar
2 tsp(s)
Olives
16 medium, Kalamata, pitted and finely chopped
Kosher salt
¼ tsp(s), or to taste
Black pepper
⅛ tsp(s), or to taste
Olive oil
2 tbsp(s)
Escarole
7 cup(s), torn into pieces (1/2 medium head)
Uncooked radicchio
1½ cup(s), shredded (1/2 medium head)
Celery
2 stalk(s), medium, thinly sliced
Clementine
3 small, peeled and segmented
Crumbled feta cheese
½ cup(s)
Instructions
1
In a small bowl, whisk together shallot, mustard, clementine juice, vinegar, olives, salt, and pepper; slowly whisk in oil.
2
Toss escarole, radicchio, and celery together in a large serving bowl; drizzle with most of dressing and season to taste with salt and pepper, if desired. Top with clementines and cheese; drizzle remaining dressing over top.
3
Serving size: 1 heaping cup
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