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RECIPESSalad RecipesVegetable Salads pg 1 >  Bitter Greens Salad

 

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BITTER GREENS SALAD

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


INGREDIENTS

    DRESSING
    • 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


DIRECTIONS

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.

VARIATIONS
> 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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