As you see, a green salad does not have to be just lettuce with something; it can be anything you like. Make it different once in a while, like I did. It can still be green, healthy, divers, full of flavor, and colorful because of the many shades and shapes of green. A plate full of green vegetables and fruit can be served either as a salad. The simple citrus dressing aids in bringing the flavors and shapes together.
You can also just arrange the individual cuts on a nice plate, and serve them with dipping sauces, pimento cheese, white queso, salsa, pesto and the citrus dressing.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Red chard – a beautiful leafy vegetable, slightly bitter and may be a little tough. When you slice it thinly, the toughness will disappear.
- Celery – cut in thin strips and then in small pieces; a good crunch in the salad.
- Green asparagus – cooked for a few minutes, making them a touch more tender.
- Green apple – with skin is great color picker-upper for the salad.
- Green bell pepper – adds deep dark green.
- Kiwi – a beautiful fruit that just needs peeling and slicing and enjoying.
- Sunflower seeds – roasted.
- Dried cherries – for intensity and chewiness.
The Citrus dressing is very simple, but is it my go-to dressing when I want a little more than just a oil/vinegar vinaigrette. It a mix of lemon juice, orange juice and olive oil. Mustard, maple syrup, parsley, salt and pepper are added for flavor and a hint of sweetness.
Green Salad with Citrus Dressing
Pin Recipe FacebookIngredients
- 2 leaves red chard
- 1/2 green bell pepper
- 2 stalks celery
- 1/2 Granny Smith apple
- 2 kiwi fruits
- 10 green asparagus
- 1/2 cup dried cherries
- 1/4 cup sunflower seeds
- 5 sprigs parsley
Citrus Dressing
- 2 tablespoons lemon juice
- 3 tablespoons orange juice
- 1/4 cup olive oil
- 1.5 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- salt and pepper
Instructions
- Heat an oven to 350 degrees F. Place the sunflower seeds on a baking sheet and roast them for a few minutes. Allow to cool.
- Wash all the vegetables and fruit and cut in small pieces.
- Cook the asparagus for a couple of minutes in boiling water and cool in ice water to stop the cooking process and preserve the color.
- Peel the kiwi and slice.
- Make the dressing and transfer the dried cherries into the dressing, allowing them to soften a little.
- Mix all the vegetables, fruit, seeds, cherries and dressing. Add salt and pepper to taste and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.