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
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)
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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