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Saturday, June 15, 2024
HomeDietChopped Winter Salad with Lemon Dressing

Chopped Winter Salad with Lemon Dressing

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Searching for a scrumptious seasonal salad you may take pleasure in within the cooler months? This chopped winter fennel salad is crammed with cool climate produce, together with cabbage, celery, fennel, pears, apples, and oranges—with a drizzle of straightforward lemon dressing, and a sprinkle of crunchy hazelnuts. Filled with 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 filled with colour, 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 amazing meal prep possibility.

 

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Chopped Winter Salad with Lemon Dressing



  • Writer:
    The Plant-Powered Dietitian

  • Whole Time:
    12 minutes

  • Yield:
    12 servings 1x

  • Weight loss plan:
    Vegan

Description

Brighten your day with this straightforward, scrumptious, seasonal Chopped Winter Salad with Lemon Dressing, which is wholesome, vegan, and gluten-free.


Lemon Dressing:

Winter Salad:

  • ½ medium head (about 8 ounces) pink 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 (optionally available)
  • Sea salt (optionally available)


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 pink cabbage, celery, fennel, pear, apple, and oranges in a giant salad bowl and gently toss collectively. Drizzle French dressing over the salad elements, and gently toss to distribute dressing. 
  3. Sprinkle with hazelnuts. 
  4. Might garnish with extra 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

Vitamin

  • Serving Measurement: 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

Key phrases: lemon dressing, winter salad, chopped salad

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

Purple Cauliflower Salad with Lemon French dressing
Arugula Salad with Radishes and Avocado and Truffle Lemon French dressing
Italian Chopped Salad
Nicoise Salad with Tofu
Jewel Winter Salad with Orange French dressing

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