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Super Immunity Foods
by Frances Sheridan Goulart
To prepare this salad ahead, whisk together the dressing ingredients, and then refrigerate. Combine the greens, and refrigerate separately; toss with the dressing and garnish with cheese right before serving.
Yield: 6 servings
Preparation Time: 15 minutes
• 1 tablespoon cider vinegar
• 1½ teaspoons chopped fresh thyme
• 1½ teaspoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt or kelp powder
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup chopped onion, yellow or red
REMAINING SALAD INGREDIENTS
• 4 cups torn mustard greens
• 2 cups torn radicchio
• 1 cup torn Belgian endive
• 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese for garnish
To prepare dressing, combine first seven ingredients in a large bowl, stirring with a whisk.
Add radicchio and endive; toss to coat.
Arrange on a platter, and top with cheese.
> Use dandelion greens in place of mustard greens.
> Use red cabbage (shredded) instead of radicchio.
> Use balsamic or rice wine vinegar in place of cider vinegar.
> Use 1/2 cup broccoli sprouts instead of cheese topping.
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