Winter Greens with Clementines and Kalamata Dressing
3
Points®
Total Time
25 min
Prep
25 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
Shallot
1 Tbsp, chopped, minced
Dijon mustard
2 tsp
Fresh clementine juice
2 Tbsp
Red wine vinegar
2 tsp
Olives
16 olive(s), medium, Kalamata, pitted and finely chopped
Kosher salt
¼ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Olive oil
2 Tbsp
Escarole
7 cup(s), torn into pieces (1/2 medium head)
Radicchio
1½ cup(s), shredded, shredded (1/2 medium head)
Celery
2 rib(s), medium, thinly sliced
Clementine
3 item(s), peeled and segmented
Crumbled feta cheese
½ cup(s)