Bitter greens, while great for aiding the liver in its work, are well, bitter. So I pair them with a sweet dressing that lights up the salad with its delicate orange flavor. The olives provide pantothenic acid, iron, vitamin E, and monounsaturated fats for heart health, so don’t skimp on them. This is a very delicious plant based cooking recipe.
Makes 3–4 servings
4 cups mixed bitter greens, dandelion, frisee, escarole, watercress, arugula, etc., rinsed well and hand torn into bite-size pieces
2 ruby grapefruits, peeled and, sectioned
½ cup slivered almonds
10–12 oil- cured black olives, pitted and, halved
Combine salad ingredients in a mixing bowl.
Make the dressing: whisk together ingredients until well-incorporated. Adjust seasonings to taste.
Pour dressing on salad and mix well to combine. Serve immediately.