QUINTESSENTIAL WINTER SALAD

This satisfying and brightly hued salad makes the most of winter vegetables and fruits.

Serves 4 

DRESSING:

3 Tbs. fresh lemon juice

1 tsp. Dijon mustard

1 tsp. chopped fresh mint

3 Tbs. extra virgin olive oil

SALAD:

1 bunch black Tuscan kale, ribs removed and leaves finely shredded

2 Tbs. toasted pine nuts

1 Tbs. finely grated Manchego cheese

2 ruby grapefruits, peeled and segments removed from membranes

1 large avocado, peeled and cut into chunks

2 Tbs. pomegranate seeds

1. Make dressing: in a small jar, combine lemon juice, mustard, and mint; shake well. Add olive oil; shake well again.

2. In a bowl: toss kale with 4 Tbs. of the dressing; add pine nuts and Manchego, and toss to combine. Divide among four plates.

3. Heap the grapefruit segments and avocado chunks on top of the kale; drizzle lightly with remaining dressing and sprinkle pomegranate seeds over all.

PER SERVING: 348 cal; 8 g pro; 24 g total fat (4 g sat fat); 32 g carb; 2 mg chol; 83 mg sod; 9 g fiber; 12 g sugars