Beet Kale Red Leaf Lettuce And Kohlrabi Salad With Grapefruit Vinaigrette

Beet, Kale, Red Leaf Lettuce & Kohlrabi Salad with Grapefruit Vinaigrette

1 bunch kale
1 bunch red leaf lettuce
1 bulb kohlrabi
1 beet
2 carrots
1 grapefruit
4 tablespoons olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
sunflower seeds

Wash the vegetables. Remove the stems from the kale, and chop it into bite-sized pieces. Chop the lettuce into bite-sized pieces. Peel the kohlrabi and beet, and chop them into matchsticks (or whatever shape you desire; make sure to cut the beets fairly thinly). Peel the carrots, and cut them into long strips by hand or in a food processor.  If desired, remove the sections from 1/2 of the grapefruit and peel them.  In a small canning jar, combine: juice from 1/2 grapefruit (a little over 1/4 cup), 4 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground pepper. Cover the jar and shake vigorously to combine.  To serve, place fresh ingredients on serving plates or bowls. Top with grapefruit vinaigrette and sunflower seeds.

Serves 4.

Adapted from:

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