Chopped Winter Salad with Lemon Dressing

In search of a scrumptious seasonal salad you’ll be able to take pleasure in within the cooler months? This chopped winter fennel salad is crammed with cool climate produce, together with cabbage, celery, fennel, pears, apples, and oranges—with a drizzle of straightforward lemon dressing, and a sprinkle of crunchy hazelnuts. Filled with fiber, wholesome fat, and important nutritional vitamins and minerals, this recipe is the proper antidote to the winter doldrums. This Chopped Winter Salad with Lemon Dressing is filled with shade, crunch, taste, and diet to brighten your day! Merely chop your veggies, combine with this straightforward French dressing, and garnish with hazelnuts. Dig in! Plus, this sturdy salad holds up for a number of days within the fridge, making it an ideal meal prep possibility. Be taught extra about well being advantages and cooking ideas of pears and fennel.

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Chopped Winter Salad with Lemon Dressing

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  Creator: The Plant-Powered Dietitian
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  Complete Time: 12 minutes
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  Yield: 12 servings 1x
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  Weight loss plan: Vegan

Description

Brighten your day with this straightforward, scrumptious, seasonal Chopped Winter Salad with Lemon Dressing, which is wholesome, vegan, and gluten-free.

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Lemon Dressing:

• 2 tablespoons further virgin olive oil
• 1 medium lemon, juiced (2 tablespoons juice)
• 1 tablespoon entire grain mustard
• Pinch black pepper
• Pinch salt

Winter Salad:

• ½ medium head (about 8 ounces) crimson cabbage, thinly sliced
• 3 stalks celery, thinly sliced
• 1 medium fennel bulb, thinly sliced
• 1 medium pear, with peel, cored, chopped
• 1 medium apple, with peel, cored, chopped
• 2 mandarin oranges, peeled, chopped

Garnish:

• 1/3 cup coarsely chopped hazelnuts
• Freshly floor black pepper (non-compulsory)
• Sea salt (non-compulsory)

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Directions

1. Put together lemon dressing by whisking collectively olive oil, lemon juice, mustard, black pepper, and salt in a small dish. Put aside. 
2. Place crimson cabbage, celery, fennel, pear, apple, and oranges in a massive salad bowl and gently toss collectively. Drizzle French dressing over the salad elements, and gently toss to distribute dressing. 
3. Sprinkle with hazelnuts. 
4. Could garnish with extra black pepper and sea salt, if desired.
5. Serve instantly. Makes 12 servings (about 1 cup every). Could retailer leftovers in an hermetic container within the fridge for as much as 5 days. 

• Prep Time: 12 minutes
• Class: Salad
• Delicacies: American

Vitamin

• Serving Measurement: 1 serving
• Energy: 88
• Sugar: 7 g
• Sodium: 70 mg
• Fats: 5 g
• Saturated Fats: 1 g
• Carbohydrates: 11 g
• Fiber: 3 g
• Protein: 2 g

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