Winter Greek Salad


For the Red Wine Vinaigrette:

  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon honey
  • ½ teaspoon garlic, minced
  • 6 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste

For the Winter Kale Greek Salad:

  • 1 cup (7 ounces) feta, crumbled
  • ½ cup dried cranberries
  • ½ cup (6 ounces) kalamata olives
  • 1 tablespoon capers
  • 12 stalks (½ bunch) Tuscan kale, stems removed and greens roughly chopped
  • 4 green onions, thinly sliced
  • 2 medium (8 ounces) carrots, peeled and julienned
  • 2 celery stalks, thinly sliced
  • 1 medium (8 ounces) green apple, cored and thinly sliced
  • ¼ (6 ounces) medium head red cabbage, finely shredded


1. In a medium bowl, whisk together the red wine vinegar, mustard, oregano, honey and garlic. While constantly whisking, stream in the olive oil until incorporated and an emulsion forms. Season with salt and freshly ground black pepper, and set aside for later.

2. In a large bowl, combine all of the salad ingredients and dress with the red wine vinaigrette. Season with additional salt and pepper if necessary, then serve.


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