Winter Salad


  • 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
  • 12 teaspoons maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 white or red grapefruit
  • 34 cups baby arugula or spinach


  1. Slice apple, celery and cabbage leaves thinly, on the diagonal.
  2. Toss with parsley, oil, orange and lemon juice, salt, pepper, mustard and maple syrup in a large bowl.
  3. 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.
  4. Add arugula and toss. Garnish with reserved supremes.
  5. Refrigerate up to 2 hours before serving.

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