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EatingWell: Healthy winter salad tickles the taste buds

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Whisk vinegar, mustard, shallot, salt and pepper in a small bowl. Whisk in oil until well combined.

Combine kale (and/or frisee), endive, Brussels sprouts, apple and walnuts in a large bowl. Drizzle with the dressing and toss to coat. Add a generous grinding of pepper. Top with figs, pomegranate seeds and dried cranberries.

To make ahead: Refrigerate dressing (Step 1) and salad (Step 2) separately for up to four hours; toss together just before serving.

Recipe nutrition: Per serving: 248 calories; 17 g fat (2 g sat, 9 g mono); 0 mg cholesterol; 23 g carbohydrate; 2 g added sugars; 15 g total sugars; 4 g protein; 5 g fiber; 173 mg sodium; 434 mg potassium.

Nutrition bonus: Vitamin C (78 percent daily value), Vitamin A (56 percent dv)

1 1/2 Carbohydrate Serving(s)

Exchanges: 1 fruit, 1 vegetable, 3 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)


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