Chopped Winter Salad with Lemon Dressing

Searching for a scrumptious seasonal salad you’ll be able to take pleasure in within the cooler months? This chopped winter fennel salad is stuffed with cool climate produce, together with cabbage, celery, fennel, pears, apples, and oranges—with a drizzle of simple lemon dressing, and a sprinkle of crunchy hazelnuts. Full of 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 full of coloration, crunch, taste, and vitamin to brighten your day! Merely chop your veggies, combine with this easy French dressing, and garnish with hazelnuts. Dig in! Plus, this sturdy salad holds up for a couple of days within the fridge, making it an excellent meal prep choice. Study 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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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 evaluations

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  Writer: 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 program: Vegan

Description

Brighten your day with this simple, 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 complete 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-obligatory)
• Sea salt (non-obligatory)

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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 substances, and gently toss to distribute dressing. 
3. Sprinkle with hazelnuts. 
4. Might garnish with further black pepper and sea salt, if desired.
5. Serve instantly. Makes 12 servings (about 1 cup every). Might retailer leftovers in an hermetic container within the fridge for as much as 5 days. 

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

Diet

• Serving Dimension: 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

Attempt a couple of of my different favourite plant-based salad recipes:

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