Ingredients
4
4 servings
- •0.33333334326744 cup extra virgin olive oil
- •0.33333334326744 cup red wine vinegar
- •1 teaspoon brown sugar
- •0.25 teaspoon freshly ground black pepper
- •5 ounces mixed baby greens
- •2 green onions, chopped
- •0.5 cup chopped celery
- •1 carrot, julienned
- •0.5 cup broccoli florets
- •0.5 cup cauliflower florets
- •1 avocados - peeled, pitted and diced
- •1 teaspoon fresh lemon juice
- •2 ounces grated Asiago cheese
- •3 ounces pine nuts, toasted
- •4 ounces kumquats - rinsed, seeded and sliced
Instructions
- To prepare the dressing, place extra virgin olive oil, red wine vinegar, brown sugar, and pepper in a small container with a lid. Shake well to blend.
- In a medium bowl, toss together baby salad greens, green onions, celery, carrot, broccoli, and cauliflower. Sprinkle avocado with lemon juice, and toss into the mixture. Sprinkle mixture with Asiago cheese and pine nuts. Toss in kumquats. Serve with the olive oil dressing.
Nutritional Facts
Per 4 servings
- Calories: 474
- Carbohydrate: 19g
- Fat: 41g
- Fiber: 8g
- Protein: 12g
- Sugar: 7g
Related Recipes
Nutrient-Packed Colorful Super Salad
Kumquat Ice Cream
Chopped Salad with Buttermilk Dressing
Winter Green Salad
Great Green Salad
Kumquats
Unique Fruity Green Salad
Refreshing Citrus Salad
Citrus And Winter Greens Salad
Fall Harvest Salad Supreme
Salmon Salad Niçoise
