This winter salad will satisfy your need for something fresh and light, while keeping the body warm. Using collard greens as the basis for this salad gives us just enough heartiness to ward off the cold days of winter. This recipe is from chef, author, and TV host Christina Pirello, who is also on the faculty of MUIH’s Nutrition and Integrative Health program.
- 2-3 collard leaves, stems trimmed, left whole
- 2 cups baby arugula
- 2-3 belgian endive, shredded
- 1 ripe grapefruit, sectioned
- 1/3 cup extra virgin olive oil
- Juice of 1 grapefruit
- 1 tablespoon brown rice syrup
- Sea salt
- Cracked black pepper
Bring a pot of water to a boil with a generous pinch of salt. Cook the collard greens until just wilted, about 2 minutes. Remove and slice into ribbons. Cool completely before continuing. While the greens cool, prepare the balance of ingredients and place in a mixing bowl. Make the dressing by whisking together oil, juice, syrup with salt and pepper to taste. Assemble the salad by combining cooked greens with the rest of the salad. Gently stir in dressing to coat. Serve at room temperature or chilled. Makes 4-5 servings.