Winter Greens Salad with Sage Dressing
2014-12-02 21:39:05
Makes 6 to 8 servings
Dressing
- 1/4 cup mayonnaise
- 2 tablespoons red wine vinegar
- 2 teaspoons chopped fresh sage
- 2 teaspoons honey
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
Salad
- 1 pound red or golden beets with greens attached
- 2 tablespoons water
- 1 teaspoon kosher salt
- 1 cup baby kale, chopped
- 1 cup dandelion greens, chopped
- Shaved Parmesan cheese
Instructions
- For dressing: In a small bowl, whisk together mayonnaise and next 5 ingredients until combined; whisk in oil until well combined. Cover and refrigerate for up to 3 days.
- Preheat oven to 400°.
- For salad: Trim stems and greens from beets. Chop greens, and set aside in a large bowl. Place beets on a sheet of heavy-duty aluminum foil, and drizzle with 2 tablespoons water and salt. Wrap foil around beets.
- Bake for 1 hour. Let stand until cool enough to handle; peel beets using paper towels, discarding skins, and chop.
- To beet greens, add chopped beets, kale, and dandelion greens. Drizzle with dressing, tossing to combine; top servings with Parmesan.
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