winter greens salad with honey-mustard vinaigrette

24 is taking over my life. 

Jason and I don't socialize, we don't do chores, we don't answer texts... Our entire being is glued to the tele tracking Jack Bauer's every move.  

Did I mention we don't cook?  Who can cook when this much can happen in a single day? Jack's holding up a convenience store, then he is fighting commandos, next he's running a covert operation in a club?  Plus, Michelle and Tony keep having these great Twilight moments.  You know... The creepy eye contact and heavy breathing... They are totally gonna get back together. I know I'm like 6 years late jumping onto this bandwagon, I know that I could wikipedia it and end the suspense, but...

So, I eat salad and keep streaming episodes...

This salad is packed with greens.  Curly kale, spinach, and romaine make up the base. Topped with chopped snow peas, crunchy celery, and crisp cucumbers. All these greens are serious, focused on the mission. They are in there to counter-flank disease and toxins.  They wanna get nutrients in and bad guys out.  While the pomegranate seeds and kumquat slices are more like the sly love interest in an intense tv show. They pull you into the salad, help you emotionally engage, and add a few sweet moments as you munch away. 

Ok, so maybe I got a little carried away with this whole 24 thing...

Err... maybe a lot.

But this show is intense.  If you've seen it, you know. And trust me. This salad is intense too. 

Top your salad off with this little number.  Quickly shaken up in a jar, this vinaigrette is the deal. My good friend, Jess, gave me the recipe.  I only added honey and rosemary to compliment the love interest sweeter side of this salad. 

Winter Greens with Honey-Mustard Vinaigrette

Click here for the printable recipe!


4-6 leaves romaine lettuce
Large handful of fresh spinach leaves
Large handful of curly kale
2 large celery stalks, chopped
1/2 cucumber, sliced and quartered
Large handful of snow peas
2 tablespoon pomgranate seeds
2 kumquats, sliced

1/3 cup olive oil
1/4 red wine vinegar
3-4 tablespoons brown mustard
2 teaspoons honey
Salt and pepper
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 basil
1 green onion, sliced

Prep Time: 10 minutes
Yields: 2 large salads (main dish) or 1 family-sized salad (side dish)


1. Tear romaine into bite-sized pieces.  Divide among two bowls. Mix half of the spinach into each bowl.  Tear kale and divide evenly into the two bowls. Toss until blended. 

2. Sprinkle bowls with celery, snow peas, and cucumbers. Top with pom seeds and kumquat slices. Set aside.

3. To make the dressing, combine all ingredients in a jar with a lid.  Place lid securely on jar and shake for 30 seconds to a minute or until ingredients are well mixed. 

4. Drizzle on salad and enjoy with sparkling water.