Fall for Winter Salad
Yields:
6
Servings | Serving Size:
163.44 grams
Calories 157.94,
Fat 8.65g,
Saturated Fat 1.02g,
Cholesterol 0.0mg,
Carbohydrates 17.86g,
Dietary Fiber 4.29g,
Total Sugars 10.37g,
Protein 4.48g,
Sodium 254.67mg
INGREDIENTS
- 1 cup fresh beets, sliced
- 1 1/2 cup frozen edamame
- 1 large fresh bartlett pear
- 1/2 cup fresh fennel, bulb, sliced
- 1/4 cup fresh basil leaves, chopped
- 2 cup fresh red cabbage, shredded
- 3 cup fresh arugula
- 1/4 cup white wine champagne vinegar, 50 grain
- 2 tbsp. fresh shallots, chopped
- 1 tbsp. clover honey
- 1 tbsp. dijon mustard
- 1/2 tsp. Kosher salt, coarse
- 1/2 tsp. ground black pepper
- 3 tbsp. extra virgin olive oil, Tuscan, unrefined
DIRECTIONS
Defrost the edamame and set aside. Peel the beet and cut to a medium dice.
Quarter the pears, clean the seeds and cut into a medium dice.
For the fennel remove the stalks, cut the fennel in half and remove core, then cut into a medium dice.
In a medium bowl combine all the ingredients for the vinaigrette and fold in all the diced vegetables.
Shred the cabbage and combine with the arugula.
Divide the cabbage mixture into 6 plates and scoop the salad on top.
Serve.