Winter Green Salad Recipes

WINTER GREEN SALAD

Winter Green Salad image

People tend to forget to eat salads and other raw foods in the cold weather. This salad is a good way to get your greens by combining somewhat heartier salad textures. I find that this salad is filling enough to be a main course, with a bit of bread or some rice cakes on the side. It will also work as an appetizer in a smaller serving.

Provided by jgmurphy

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 21

Ingredients

4 collard leaves, trimmed and finely chopped
⅓ bunch kale, trimmed and chopped
1 head romaine lettuce, chopped
¼ small head red cabbage, chopped
1 Bosc pear, cubed
½ Bermuda onion, finely diced
½ orange bell pepper, diced
½ Florida avocado - peeled, pitted, and diced
½ carrot, grated
5 cherry tomatoes, halved
7 walnut halves, crushed
2 tablespoons raisins, or to taste
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon wildflower honey
1 tablespoon oregano, crushed
1 ½ teaspoons chili powder
1 teaspoon Dijon mustard
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon crushed black peppercorns

Steps:

Mix collard greens, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.
Combine olive oil, vinegar, honey, oregano, chili powder, mustard, garlic, salt, and black pepper in a glass jar with a lid. Cover jar with lid and shake vigorously until dressing is well mixed. Pour dressing over salad; toss to coat.

Nutrition Facts : Calories 420.7 calories, Carbohydrate 43.8 g, Fat 27.8 g, Fiber 11.9 g, Protein 7.5 g, SaturatedFat 3.8 g, Sodium 394.1 mg, Sugar 22.8 g

SALAD OF WINTER GREENS

Salad of Winter Greens image

Provided by Alex Guarnaschelli

Categories appetizer

Time 10m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 tablespoon bourbon
3 medium apples (McIntosh, if available) washed, cheeks removed and cut into 1/2-inch thick slices
3/4 cup pecan halves
Kosher salt
3/4 cup extra-virgin olive oil
3 tablespoons cider vinegar
Freshly cracked black pepper
2 heads radicchio, cores removed, leaves removed, torn into bite-size pieces and washed and dried
1 head arugula leaves, washed and dried
1 head chicory, stems removed, washed and dried
1 head escarole leaves, torn into bite-size pieces, washed and dried
2 heads endive, bottoms removed and the leaves halved lengthwise

Steps:

My favorite thing about this recipe is putting the salad into the oven and lightly wilting it just before serving. A simple touch that makes the flavors more intense and the texture more inviting. Other simple touches that make the difference? Taking care that all the greens are thoroughly washed and dried. A mouthful with grit or excess moisture that dilutes the flavors of the dressing can make a great salad less than perfect.
Preheat the oven to 300 degrees F.
In a medium bowl, add the bourbon and the apple slices. Season with salt and black pepper and stir to combine. Set aside.
Make the dressing: In a large bowl, or with a mortar and pestle, lightly crush the pecans until they are in small pieces and season with salt. Add the olive oil and whisk with the nuts to make a paste-like mixture. Stir in the cider vinegar and some black pepper. Set aside.
When ready to serve, add the greens to a large bowl and stir in the dressing. Toss to coat the greens with the dressing. Transfer the salad to a platter (or individual plates). Put the platter in the oven with the door ajar until the greens wilt ever so slightly, about 1 to 2 minutes. Remove from the oven and top with the apple slices. Cook's Note: if there is any excess bourbon, leave it behind in the bowl as you top the salad with the apples. Serve immediately.

CITRUS AND WINTER GREENS SALAD RECIPE BY TASTY

Citrus And Winter Greens Salad Recipe by Tasty image

Here's what you need: garlic, fresh parsley, scallions, apple cider vinegar, honey, orange juice, dijon mustard, tahini, kosher salt, extra virgin olive oil, tuscan kale, red cabbage, large fuji apple, brussels sprouts, oranges, pepitas, pomegranate seeds

Provided by Greg Perez

Categories Lunch

Yield 4 servings

Number Of Ingredients 17

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

Steps:

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.
Enjoy!

Nutrition Facts : Calories 382 calories, Carbohydrate 64 grams, Fat 13 grams, Fiber 12 grams, Protein 10 grams, Sugar 40 grams

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