Winter Bitter Greens Salad with Creamy Artichoke Dressing
Winter Bitter Greens Salad with Creamy Artichoke Dressing serves:
2 servings Prep Time: 15 minutes | Total Time: 15 minutes
Ingredients:
Salad
- 2 medium endive heads, chopped (about 2 cups or 100 g)
- 3 cups (90 g) chopped radicchio (about 1 small head)
- 4 cups (112 g) coarsely chopped red leaf lettuce
- Salt, to taste (optional)
- Black pepper, to taste (optional)
Creamy Artichoke Dressing
- 1/2 cup (85 g) canned quartered artichoke hearts (drained)
- 1/4 cup (30 g) raw cashews (soaked overnight if using a standard blender)
- 1 garlic clove
- 1 medium shallot, finely chopped (about 1/4 cup or 40 g)
- 1 Tbsp Dijon mustard
- 2 Tbsp olive oil
- 1/4 cup (60 ml) lemon juice (about 3 fresh lemons)
- 1/4 cup (60 ml) water
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
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In a large bowl, toss together endives, radicchio and red leaf lettuce.
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In a high-speed blender, place artichoke hearts, cashews, garlic, shallot, mustard, oil, lemon juice, water, salt and black pepper. Blend on high until completely combined and smooth, about 1–2 minutes, stopping to scrape down the sides if necessary.
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To serve, place a generous pile of greens in an individual serving bowl. Season to taste with a pinch of salt and black pepper, if desired. Drizzle with dressing, to taste. Enjoy immediately.
Notes:
Storage tip: Dressing will keep in an airtight container, refrigerated, for about 1 week.Nutrition Information Per Serving:
292 calories, 21.7 g total fat, 3.3 g saturated fat, 3 g polyunsaturated fat, 14 g monounsaturated fat, 0 mg cholesterol, 638 mg sodium, 791 mg potassium, 22.1 g total carbohydrates, 6.6 g fiber, 4.6 g sugar, 7.4 g protein, 7% calcium, 19% iron
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