Holiday Wreath Salad

Wreath Salad:

  • Arugula
  • Rainbow chard leaves, cut in small rounds
  • Oxblood microgreens
  • Radicchio, shaved thin
  • Shaved fennel (use a mandolin)
  • Finely shaved carrots (use a mandolin
  • Assorted colors of grape tomatoes
  • Olives, assorted
  • Pomegranate
  • Edible flowers
  • Roasted pistachios
  • Cowgirl Creamery cheese, cut in wedges
  • Julienne orange zest
  • Cranberry Vinaigrette

Cranberry Vinaigrette:

  • 1 cup cooked cranberries (use package directions)
  • 2 tablespoons of oil
  • 2 tablespoons of cider or red wine vinegar
  • zest and juice of one orange

Directions:

Rinse and prepare all greens and veggies. Arrange in a wreath shape on a very large round white plate. It is helpful to work in sets of three and to keep it all very symmetrical. Serve with cranberry vinaigrette on the side.

 

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