Winter Salad
- Author: Hilah Johnson
- Yield: 4 servings 1x
- 1 Granny Smith apple
- 2 stalks celery
- 1/2 pound Napa cabbage (about 1/2 a head)
- 1/4 cup parsley leaves
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 2 teaspoons grainy mustard
- 1–2 teaspoons maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 white or red grapefruit
- 3–4 cups baby arugula or spinach
- Slice apple, celery and cabbage leaves thinly, on the diagonal.
- Toss with parsley, oil, orange and lemon juice, salt, pepper, mustard and maple syrup in a large bowl.
- Using a knife, cut away the peel and pith of grapefruit, then section into supremes. Set aside a few nice supremes for garnish and cut the others in half. Squeeze grapefruit to get all remaining juice into the salad.
- Add arugula and toss. Garnish with reserved supremes.
- Refrigerate up to 2 hours before serving.