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Winter Green Salad
Sweater weather doesn't have to mean the end for salads.

This fresh, punchy salad stands up to big meat dishes and celebrates winter’s bounty of hardy vegetables, like frisée, endives and radicchio. Chopped candied pecans, aged Gouda and a simple sherry vinaigrette round out the salad with major satisfaction factor.
Ingredients
- 3 Tbsp.
sherry vinegar
- 2 tsp.
country-style Dijon mustard
- 1 1/2 tsp.
honey
Kosher salt and pepper
- 1/4 cup
olive oil
- 1
small red onion, thinly sliced
- 1
small head frisée (about 3 oz.), trimmed and torn into small pieces
- 1
head Boston or Little Gem lettuce (about 7 oz.), trimmed, leaves torn
- 2
heads red endive, trimmed, leaves separated
- 1
head Castelfranco radicchio (about 6 oz.), trimmed, leaves torn
- 1/2 cup
candied pecans, roughly chopped
- 2 oz.
aged Gouda, shaved
Directions
- Step 1In medium bowl, whisk together vinegar, mustard, honey, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Slowly drizzle in oil and whisk until combined. Stir in onion and let sit 15 minutes.
- Step 2Meanwhile, in very large bowl (or dividing between 2 large bowls if necessary), gently toss frisée, lettuce, endive, and radicchio. Add dressing and toss to combine. Serve topped with pecans and Gouda.
NUTRITIONAL INFORMATION: About 139 calories, 11 g fat (2.5 g saturated), 8 mg cholesterol, 281 mg sodium, 7 g carb, 1 g fiber, 4 g sugar (3 g added sugar), 3 g protein

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