Dec 072016

Makes about 6-7 cups

Ingredients for the salad:
4 cups kale, rinsed well and sliced into thin ribbons
2 cups Brussels sprouts, thinly sliced (a mandolin or food processor is great for this.)
1/2 cup pomegranate seeds (about the amount from 1 large pomegranate)
1 cup frozen red grapes sliced in half*
2 satsuma mandarin oranges, peeled and chopped
1 small red onion, diced
1 cup roasted pistachios, roughly chopped
1/2 cup dried cranberries (or another dried fruit like dried golden raisins or even chopped apricots)
1 small honeycrisp apple, roughly chopped

*tip: those frozen grapes help to keep the salad nice and cool for you and your holiday guests! Simply freeze the grapes, then right before you slice and toss with the salad.

Ingredients for the dressing:
4 tablespoons Ritrovo Selections Apple Balsamic Vinegar
1/3 cup Manucci Droandi Extra Virgin Olive Oil
1 teaspoon (or more) Poggi Bonsi French Garden Seasoning Salt
Freshly ground black pepper
a few pinches of satsuma orange zest

Star topper: Slice a thin round of apple and, using a star-shaped cookie cutter, cut a star for the top of your Christmas tree salad. Rub the apple star with some of the vinegar to help prevent discoloration.

Directions: Simply prep all salad ingredients in a large bowl. Whisk together dressing ingredients and toss them with the with the greens. Toss and mix very well since this will help to distribute the flavors and infuse the greens with flavor. You can serve right away or chill in the fridge for up to 12 hours in advance before serving. Top it with your apple star, and you’ll be the star of the party!

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

admin

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+


Write a Comment

Additional comments powered by BackType