Winter Greens Salad with Orange-Sesame VinaigretteWinter Greens Salad with Orange-Sesame Vinaigrette
Winter Greens Salad with Orange-Sesame Vinaigrette
Winter Greens Salad with Orange-Sesame Vinaigrette
Logo
Recipe - Welcome
Winter-Greens-Salad-with-Orange-Sesame-Vinaigrette_600x360.jpg
Winter Greens Salad with Orange-Sesame Vinaigrette
000
Ingredients
2 cups tender mixed greens
1 cup fresh spinach
1 cup kale leaves
1 grapefruit
2 hard-boiled eggs, sliced
2 radishes, sliced thin
1 avocado, pitted and sliced
1/2 cup grape tomatoes, halved
1/2 cup walnuts
1/4 cup goat cheese crumbles
1/4 cup dried cranberries
1/4 cup fresh orange juice
2 Tbs rice wine vinegar
1 tsp honey
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
2 Tbs toasted sesame oil
1/3 cup vegetable oil
Directions
  1. Combine lettuces in a large bowl. Slice off 1/4 inch of skin from the top and bottom of the grapefruit. Using a thin, sharp knife, slice the skin off the grapefruit from top to bottom. Work around the grapefruit until all skin has been removed. Slice between the membranes to remove the segments. Add the segments to the top of the salad. Top with the egg, radishes, tomatoes, walnuts, cheese and cranberries.
  2. Add remaining ingredients to a jar. Seal the jar and shake to combine. Add 1/3 cup of dressing to the salad. Serve additional dressing at the table.
  3. Note: If using kale from a bunch, fold the kale leaves over and cut down the back to remove the stem. Place the leafy portion in a large bowl and discard stems. Tear the leaves into bite size pieces. Add 1 tablespoon of oil to the bowl. Massage the kale for 2 to 3 minutes until tender.
0 minutes
Prep Time
0 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
2 cups tender mixed greens
Not Available
1 cup fresh spinach
Fresh Spinach
Fresh Spinach - 1 Each
$1.59
1 cup kale leaves
Not Available
1 grapefruit
Fresh Grapefruit
Fresh Grapefruit - 4 Pound
$5.99$1.50/lb
2 hard-boiled eggs, sliced
Brookshire's Large Eggs
Brookshire's Large Eggs - 12 Each
$2.78$0.23 each
2 radishes, sliced thin
Fresh Radishes, Red
Fresh Radishes, Red - 1 Each
$1.49
1 avocado, pitted and sliced
Fresh Avocado, Hass
Fresh Avocado, Hass - 1 Each
$0.69
1/2 cup grape tomatoes, halved
Brookshire's Red Candy Grape Tomatoes
Brookshire's Red Candy Grape Tomatoes - 10.8 Each
$2.99$0.28 each
1/2 cup walnuts
Not Available
1/4 cup goat cheese crumbles
La Bonne Vie Goat Cheese Crumbles
La Bonne Vie Goat Cheese Crumbles - 4 Ounce
$6.49$1.62/oz
1/4 cup dried cranberries
Brookshire's Dried Cranberries
Brookshire's Dried Cranberries - 9.5 Ounce
$3.49$0.37/oz
1/4 cup fresh orange juice
Brookshire's Orange Juice
Brookshire's Orange Juice - 1 Pint
$1.79$1.79/pt
2 Tbs rice wine vinegar
Marukan Rice Vinegar
Marukan Rice Vinegar - 12 Fluid ounce
$3.49$0.29/fl oz
1 tsp honey
Brookshire's Clover Honey
Brookshire's Clover Honey - 12 Ounce
$4.99$0.42/oz
1/4 tsp onion powder
Brookshire's Onion Powder
Brookshire's Onion Powder - 2.2 Ounce
$3.59$1.63/oz
1/4 tsp garlic powder
Brookshire's Garlic Powder
Brookshire's Garlic Powder - 2.6 Ounce
$3.59$1.38/oz
1/4 tsp salt
Brookshire's Table Salt
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
1/4 tsp black pepper
Brookshire's Black Pepper, Ground
Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.59 was $3.99$1.16/oz
2 Tbs toasted sesame oil
Not Available
1/3 cup vegetable oil
Not Available

Directions

  1. Combine lettuces in a large bowl. Slice off 1/4 inch of skin from the top and bottom of the grapefruit. Using a thin, sharp knife, slice the skin off the grapefruit from top to bottom. Work around the grapefruit until all skin has been removed. Slice between the membranes to remove the segments. Add the segments to the top of the salad. Top with the egg, radishes, tomatoes, walnuts, cheese and cranberries.
  2. Add remaining ingredients to a jar. Seal the jar and shake to combine. Add 1/3 cup of dressing to the salad. Serve additional dressing at the table.
  3. Note: If using kale from a bunch, fold the kale leaves over and cut down the back to remove the stem. Place the leafy portion in a large bowl and discard stems. Tear the leaves into bite size pieces. Add 1 tablespoon of oil to the bowl. Massage the kale for 2 to 3 minutes until tender.