Kumquat Salad recipe

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Ingredients

⅓ cup extra virgin olive oil
⅓ cup red wine vinegar
1 teaspoon brown sugar
¼ teaspoon freshly ground black pepper
5 ounces mixed baby greens
2 green onions, chopped
½ cup chopped celery
1 carrot, julienned
½ cup broccoli florets
½ cup cauliflower florets
1 avocados - peeled, pitted and diced
1 teaspoon fresh lemon juice
2 ounces grated Asiago cheese
3 ounces pine nuts, toasted
4 ounces kumquats - rinsed, seeded and sliced

Nutrition Info

473.5 calories
carbohydrate: 19.4 g
cholesterol: 12.7 mg
fat: 41.3 g
fiber: 8.1 g
protein: 11.6 g
saturatedFat: 7.9 g
servingSize: -
sodium: 221.3 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. To prepare the dressing, place extra virgin olive oil, red wine vinegar, brown sugar, and pepper in a small container with a lid. Shake well to blend.

  2. In a medium bowl, toss together baby salad greens, green onions, celery, carrot, broccoli, and cauliflower. Sprinkle avocado with lemon juice, and toss into the mixture. Sprinkle mixture with Asiago cheese and pine nuts. Toss in kumquats. Serve with the olive oil dressing.

Recipe Yield

4 servings

Recipe Note

This is a delicious and colorful salad certain to please friends who appreciate unusual cuisine!

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