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Tangy Boston clementine salad

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Ingredients

  • 1 pound boston lettuce, leaves torn into bite-size pieces
  • 1 cup shredded red cabbage
  • 2 cup clementine oranges, peeled, pitted, and segmented
  • 1 cup sliced cremini mushrooms, sliced
  • 1 cup yellow bell pepper, seeded and diced
  • 1 tablespoon plus 1 teaspoon olive oil
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon minced garlic

Preparation

Baking Directions:

In a large bowl, combine the lettuce, cabbage, orange segments, mushrooms, and bell pepper.

Toss well and arrange on individual serving plates.

In a small mixing bowl or a container with a tight-fitting lid, combine the oil, vinegar, mustard, and garlic.

Mix or shake well to blend, then drizzle over each salad.

Garnish with the sunflower seeds.