Name: Winter Immunity Salad
Cook time: 1200 s
Total time: 1200 s
Yield: 4 Serving
Ingredients: For the Salad:; 1 Head of Red Lettuce; 1/2 Head of Curly Kale; 3 Stalks of Celery; 1/2 Pomegranate Seeds; 1/4 cup Toasted Salted Almonds; 8 Dried Figs; 1 1/2 cup Green Grapes; 1 Green Apple; 1 Lemon; Olive Oil; Sea Salt; For the Dressing:; 1 tbsp Maple Syrup; 2 tbsp Sherry Vinegar; 3 tbsp Olive Oil; 1 tbsp Dijon Mustard; 1/2 Juice of half a Lemon

BenGingi

We love a big beautiful bowl of local and seasonal greens to pair with any meal...especially in the winter. This salad combines all the season’s favorites with a delicate and well balanced “finger linkin good” maple & dijon vinaigrette. Our Market Salad is simple, but requires some technique. It has a variety of textures and flavors - keeping you reaching for the next bite!

Winter Immunity Salad

In a small jar combine maple syrup, sherry vinegar, olive oil, dijon mustard, lemon juice, a sprinkle of sea salt. Shake and set aside.

In a separate bowl, and your chopped kale. Add the juice of half a lemon, a drizzle of olive oil, and a sprinkle of sea salt. Massage the kale and set aside.

Slice through your celery stalks on a diagonal. Add to a small bowl. Season with the juice of half a lemon and sea salt. Toss and set aside.

Dice your green apple and toss with lemon juice to keep from browning.

Roughly chop through your almonds, quarter your figs, half your grapes, and harvest your pomegranate seeds.

Separate and clean your lettuce. Keep the leaves whole!

Time for assembly. In a BIG bowl, add your red lettuce, marinated massaged kale, pomegranate seeds, crushed almonds, halved grapes, quarter figs, diced apple, and sliced celery. Pour your dressing onto the salad RIGHT before serving and toss with your hands.

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