Ingredients20 m servings 473 cals
- 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.
- 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.
Per Serving: 473 calories; 41.3 g fat; 19.4 g carbohydrates; 11.6 g protein; 13 mg cholesterol; 221 mg sodium. Full nutrition
ReviewsRead all reviews 4
One of the best salads I have ever tasted! All my family loves it and everyone I have told about it ask for the recipe!
Excellent & refreshingly different! I used walnuts instead of pinenuts & used all broccoli instead of broccoli & cauliflower...
I used raspberry vinegar rather than balsamic and it was delicious! Served at a dinner party and everyone raved about it.