2

Winter Greens with Clementines and Kalamata Dressing

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

uncooked shallot(s)

1 Tbsp, minced

Dijon Mustard

2 tsp

fresh clementine juice

2 Tbsp

red wine vinegar

2 tsp

olive(s)

16 medium, Kalamata, pitted and finely chopped

kosher salt

¼ tsp, or to taste

black pepper

tsp, or to taste

olive oil

2 Tbsp

escarole

7 cup(s), torn into pieces (1/2 medium head)

uncooked radicchio

1½ cup(s), shredded (1/2 medium head)

uncooked celery

2 rib(s), medium, thinly sliced

clementine(s)

3 item(s), 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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