Winter White Salad

Winter months might not give us as much vibrant produce to look forward to (yes citrus, we see you), but cold-weather fruits and vegetables have their own hidden joys. Take advantage of the monochromatic monotony of winter and turn whatever is available into a chic and crunchy shaved winter white salad. Even the creamy, tangy dressing fits the pale vibes—but without sacrificing flavor.

Ingredients

  • ¾ lb. mixed winter white vegetables (such as cauliflower, fennel bulbs, daikon radishes, and/or turnips)
  • 2 white endive, leaves separated
  • 1 Asian pear or firm Bosc pear, halved lengthwise, cored, thinly sliced
  • 3 oz. Piave cheese, shaved
  • 1 Tbsp. extra-virgin olive oil
  • 1 tsp. finely grated lemon zest
  • 3 Tbsp. fresh lemon juice, divided
  • Freshly ground black pepper
  • 1 garlic clove, finely grated

Recipe Preparation

  • Trim stems of vegetables. Cut out core of cauliflower (if using). Thinly slice vegetables crosswise about ¼" thick.

  • Toss vegetables, endive, pear, and cheese in a large bowl. Add oil and 1 Tbsp. fresh lemon juice; season with sea salt and pepper. Using your hands, toss salad until well coated. Chill (uncovered is fine) while you prepare the dressing.

  • Whisk yogurt, mayonnaise, garlic, lemon zest, and remaining 2 Tbsp. lemon juice in a small bowl; season with kosher salt.

  • Arrange about one-quarter of salad on a large platter. Drizzle some dressing over, letting it fall into the nooks and crannies of the vegetables. Add another one-quarter of salad; drizzle with dressing in same manner. Repeat with remaining salad and dressing. Season with kosher salt and pepper.

  • Do Ahead: Dressing can be made 1 day ahead. Cover and chill. Vegetables can be sliced 1 day ahead. Wrap in wet paper towels, place in a resealable bag, and chill.

Reviews SectionThis salad is very satisfying. The dressing is simple yet elegant and packs a nice punch. I have modified it before for my in-laws, who are barely accustomed to eating garlic at all, by adding some garlic powder. Worked great. I have made this salad 4 times now and its always great. Hail Molly.Such a unique recipe that feels refreshing and comforting at the same time. Would be beautiful at a dinner party too. Made just a few modifications here such as adding small white beans and replacing piave with blue cheese.AnonymousBrooklyn02/26/20

Recipe Summary

  • ½ cup white sugar
  • ½ cup lemon juice
  • 2 teaspoons diced onion
  • 1 teaspoon Dijon-style prepared mustard
  • ½ teaspoon salt
  • ⅔ cup vegetable oil
  • 1 tablespoon poppy seeds
  • 1 head romaine lettuce, torn into bite-size pieces
  • 4 ounces shredded Swiss cheese
  • 1 cup cashews
  • ¼ cup dried cranberries
  • 1 apple - peeled, cored and diced
  • 1 pear - peeled, cored and sliced

In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.

In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.


Winter Chopped Salad with White Balsamic Dressing

Winter Chopped Salad with roasted sweet potato, apples, and a delicious white balsamic dressing. Serve this hearty, nutrient-rich salad as an entree, or to compliment your protein of choice.

Easy Chopped Salad For a Crowd:

This veg-centric winter wonder features some of the BEST seasonal produce. For example, bitter chicories, Brussels sprouts, sweet potatoes, apples, and pomegranate. It’s hearty and filling enough to serve on its own, however also pairs well with any protein. Baked fish, roasted chicken, steak, or sautéed tofu to name a few. It’s also brimming with good-for-you nutrients like beta-carotene, vitamins C and K, polyphenols, and fiber.

To tie all these glorious fruits and veggies together, a simple white balsamic dressing delivers maximum flavor. The dressing can be made way ahead, and is delicious on just about any salad combination. I typically double the batch to ensure I have a dynamite dressing on hand when the salad craving strikes. (Which, if you know me, is quite often.)

Serve this stunner of a salad for holiday get togethers this season, or to perk up any weeknight dinner.

How to Make a Chopped Salad:

If you’re like me and find slicing and dicing to be therapeutic, this recipe is for you! Although the sweet potatoes require roasting, there are no other components of this salad that call for cooking. And there are certainly time-saving hacks if you’re able to prep some of the ingredients in advance. For example, you can roast the sweet potatoes and make the dressing days ahead. You can also chop the lettuces and shred the sprouts a day or two in advance. Just store them in an air-tight container to maintain maximum freshness.

Once all of your ingredients are chopped, toss them with the dressing and add your garnishes! My favorites for this salad are pomegranate arils, pecans, and Parmesan cheese. The pomegranate arils add juicy pops of sweetness, and the pecans provide crunch and nutty richness. And I just find most salads to be better with cheese, so the salty strips of Parmesan come in clutch.

If you’re prepping the whole salad ahead for a party or dinner gathering, just wait to dress it until right before serving. This way, the greens will stay crisp and the flavor vibrant. Or, you can substitute the romaine for a sturdier green like kale, which holds up well even after being dressed.

The Best Chopped Salad Dressing:

This white balsamic dressing is as easy as it is versatile. It only requires a handful of ingredients, and can be made days to a week ahead. In fact, I recommend to double the batch from the start so you have extra on hand.

The main component of this dressing is white balsamic vinegar, which is floral and fruity with a sweet finish. Its flavor is a bit more mild than dark balsamic vinegar, which I love for salad dressing. Also in the mix is shallots and Dijon mustard for a little zing, and honey to soften and sweeten the bite. Emulsify the dressing with extra-virgin olive oil, season with salt and pepper, and your voila! A 10 minute dressing that puts store-bought dressings to shame. If you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful creations! And don’t forget to follow along on Pinterest and Facebook for the latest recipe updates.


  • 1 large Daikon radish (or several smaller white radishes)
  • 1/2 teaspoon salt (or to taste)
  • 1/2 to 3/4 cup/150 milliliters sour cream (or crème fraiche)
  • 1 to 2 tablespoons vinegar
  • 1 tablespoon sugar
  • 1 tablespoon horseradish (prepared)
  • Freshly ground pepper (to taste)

Peel and grate the radish(es). Put the grated radish in a sieve, sprinkle with salt and wait 10 minutes. Press out excess water.

Mix the cream, vinegar, sugar horseradish, and pepper in a large bowl. Add the grated radish and stir to coat.

Let the salad sit (cool or refrigerated) for at least 15 minutes although 1 to 2 hours is preferable before serving.

Recipe Variations

The salad can also be jazzed up with cubed, bell pepper, grated carrots or sliced cucumbers. It tastes even better after marinating overnight.


Chopped Winter Salad Dressing

The recipe comes with a delicious salad dressing that is light and flavorful. The dressing is a combination of:

  • Dijon mustard
  • White wine vinegar
  • Honey
  • Olive oil
  • salt and pepper

Some of these other delicious salad recipes:

For all of my other favorite kitchen products and tools visit my Amazon Store.

Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.


Chinese cabbage, fennel and mixed leaf salad

This is a meal in itself, and is inspired by Nancy Silverton, a gifted American chef and baker – the best pizza I've ever had was in her LA pizzeria, Mozza. Serves four to six.

¼ medium butternut squash, peeled and cut into 1.5cm dice (300g net weight)
1 tbsp olive oil
Salt and black pepper
½ a Chinese or savoy cabbage, cut into 0.5cm-thick slices
1 small head radicchio, cut into 0.5cm-thick slices
1 small fennel bulb, cut into 2mm-thick strips
80g German salami, cut into 0.5cm-thick slices
60g mild wensleydale, cut into very thin slices
150g baby plum tomatoes, cut in half lengthways
20g parsley leaves, roughly chopped
2 tsp dried wild oregano

For the dressing
½ tbsp Dijon mustard
1½ tbsp lemon juice
1 tbsp white-wine vinegar
½ tsp caster sugar
3 tbsp sunflower oil
2 tbsp olive oil

Heat the oven to 190C/375F/gas mark 5. Toss the squash in the olive oil and season with a quarter-teaspoon of salt. Spread evenly on an oven tray lined with baking paper and roast for 10 minutes, until just cooked, then leave to cool down.

Meanwhile, make the dressing. Put the mustard, lemon juice, vinegar, sugar, a teaspoon of salt and half a teaspoon of black pepper in a medium mixing bowl. Slowly pour in the oils, whisking as you go, until you get a thick dressing.

Put all the salad ingredients in a large mixing bowl, pour over the dressing and toss well. Taste and adjust the seasoning – you may need a touch more lemon juice or olive oil, depending on your cabbage. Serve at once.


Trim stems of vegetables. Cut out core of cauliflower (if using). Thinly slice vegetables crosswise about ¼" thick.

Toss vegetables, endive, pear, and cheese in a large bowl. Add oil and 1 Tbsp. fresh lemon juice season with sea salt and pepper. Using your hands, toss salad until well coated. Chill (uncovered is fine) while you prepare the dressing.

Whisk yogurt, mayonnaise, garlic, lemon zest, and remaining 2 Tbsp. lemon juice in a small bowl season with kosher salt.

Arrange about one-quarter of salad on a large platter. Drizzle some dressing over, letting it fall into the nooks and crannies of the vegetables. Add another one-quarter of salad drizzle with dressing in same manner. Repeat with remaining salad and dressing. Season with kosher salt and pepper.

Do Ahead: Dressing can be made 1 day ahead. Cover and chill. Vegetables can be sliced 1 day ahead. Wrap in wet paper towels, place in a resealable bag, and chill.

Feature Image: Emma Fishman Food styling: Yekaterina Boystova Prop styling: Allie Wist


Roasted Cabbage With Chive-Mustard-Caper Vinaigrette

Cabbage wedges are roasted at a high temperature, creating an amazing texture and sweet flavor. Serve the roasted cabbage wedges drizzled with the chive-mustard vinaigrette as a side dish for roast poultry, meat or fish, or alone with crusty bread.

The salad can be made a few hours ahead of time and the vinaigrette can be made a day or two ahead.

  • 1 tablespoon canola oil or cooking spray to grease the pan
  • 1/2 medium green cabbage (1 to 1 1/2 pounds), outer leaves removed
  • 1 1/2 tablespoons olive oil
  • Salt and freshly ground pepper

The Vinaigrette

  • 2 teaspoons Dijon mustard
  • 2 teaspoons white balsamic or white-wine vinegar
  • 1 teaspoon lemon juice
  • Salt and freshly ground pepper
  • 3 tablespoons minced fresh chives
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons capers, drained

Instructions

  1. Heat the oven to 450 degrees.
  2. Grease a large baking sheet with canola oil or cooking spray. To prepare the cabbage, cut it into four wedges and remove the thick core, leaving the wedges as intact as possible. Drizzle the cut sides with the 1 1/2 tablespoons olive oil and sprinkle with salt and pepper. Place the wedges flat-side down on the prepared baking sheet. Roast the cabbage for 12 minutes. Carefully flip over (it's OK if it falls apart a little) and roast until browned on both sides, about 8 minutes more.
  3. To prepare the vinaigrette: Combine the mustard, vinegar, lemon juice, salt and pepper in a small bowl. Add chives, oil and capers stir until well combined. Taste for seasoning, adding more salt and pepper if needed. Transfer the cabbage to a serving plate (or plates) and drizzle with the vinaigrette while still hot. Serve hot or at room temperature.

Winter Wedge Salad

A perfect wedge salad for cooler temperatures. Topped with bacon, blue cheese, and an incredible maple glaze – the perfect light meal escape from stews.

  • Author:Tiffany
  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 minutes
  • Yield: 4 1 x
  • Category: Soup & Salad
  • Method: Bowl
  • Cuisine: American

Ingredients

  • 1 head iceberg lettuce
  • ½ – 1 lb bacon
  • ½ cup balsamic vinegar
  • ¼ cup maple syrup
  • ½ red onion
  • ½ cup walnuts, chopped
  • 3 – 4 oz blue cheese or Gorgonzola
  • ½ cup dried cranberries

Instructions

  1. Roughly chop the bacon into small pieces and cook in a skillet over medium low heat, turning and stirring now and then to ensure the bacon cooks evenly and doesn’t burn.
  2. Meanwhile, measure vinegar and maple syrup in a small saucepan and bring just to a simmer. Allow the glaze to cook while the bacon cooks. The glaze is done when it coats the back of a spoon. Remove from the heat and set aside.
  3. Meanwhile, prepare your lettuce. Remove the outer leaf and cut out the core. Cut into 4 wedges, cutting each wedge in half. Divide between four dinner plates.
  4. Slice the red onion thinly, or dice it.
  5. Top the wedges evenly with red onion, chopped walnuts, cheese and dried cranberries.
  6. When the bacon is done, remove with a slotted spoon and top the salads.
  7. Drizzle homemade ranch dressing and glaze.

Did you make this recipe?

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WHAT’S YOUR FAVORITE SALAD WHEN THE TEMPERATURES TURN COOL?

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Canned beans work perfectly fine here, just be sure to drain and rinse them thoroughly before using.

I used green olives in this Tuscan bean salad, but pitted kalamata or plain old black olives would work equally well.

Another great point about this white bean salad salad is you can certainly mix and match more Mediterranean or Tuscan ingredients into your salad as well like artichoke hearts, sun-dried tomatoes, pickled beans, or capers. That’s the thing about cooking, it’s always there for you to make it your own.


Watch the video: Έχετε λίγο καλαμπόκι? Φτιάξε μια ξεχωριστή καλοκαιρινή σαλάτα. Ό,τι πρέπει για ένα ελαφρύ γεύμα (January 2022).