This is yet another one of those recipes that almost didn't make it. Not because it isn't good, but more because it was totally unplanned. This dish was literally leftovers; odds and ends. It was a super quick lunch, that we realized at the very last second, was also very pretty to look at, and just happened to be delicious.
Even though it has only been a few days since we have had it, we are already talking about intentionally purchasing the ingredients to make this again. Happy accident, I suppose. Either way, despite its origin, it really is a perfect salad for this time of year. It is hearty enough to pass as a meal in February, but fresh enough to remind you that its almost over.
*All ingredients are approximations. Since, ya know, that whole no planning thing
winter chop salad
- 3-4 cups kale. chopped. center ribs removed
- 3-4 cups red cabbage, sliced into thin ribbons
- 3 ribs celery. chopped
- 2 cups cooked chicken. chopped. (leftovers, obviously)
- 1/4 cup green onion, sliced
- 1/4 cup pomegranate seeds
- 1/4 cup almonds, chopped
- large handful cilantro, chopped
Combine all ingredients together in a large bowl. Toss with spicy vinaigrette, or your favorite dressing. Serve immediately.
spicy soy vinaigrette
- 1 garlic clove. minced
- 1 Tb olive oil
- 3 Tb Unseasoned rice vinegar
- 1 tsp sriracha
- 1 Tb soy
- 1/2 tsp sugar
- pinch of kosher salt
Combine all ingredients in a mixing bowl, or a jar with a tight fitting lid. Whisk, or shake vigorously, until totally combined.