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"This is a delicious and colorful salad certain to please friends who appreciate unusual cuisine!" — Jill S
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1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon brown sugar
1/4 teaspoon freshly ground black pepper
5 ounces mixed baby greens
2 green onions, chopped
1/2 cup chopped celery
1 carrot, julienned
1/2 cup broccoli florets
1/2 cup cauliflower florets
1 avocados - peeled, pitted and diced
1 teaspoon fresh lemon juice
2 ounces grated Asiago cheese
3 ounces pine nuts, toasted
4 ounces kumquats - rinsed, seeded and sliced
One of the best salads I have ever tasted! All my family loves it and everyone I have told about it ask for the recipe!
Excellent & refreshingly different! I used walnuts instead of pinenuts & used all broccoli instead of broccoli & cauliflower...
5 Ratings
I used raspberry vinegar rather than balsamic and it was delicious! Served at a dinner party and everyone raved about it.
A great twist on a salad. Be sure to slice the kumquats small otherwise you might get a big surprise in a few of your bites. Didn't have celery and didn't miss it. Used feta not asiago and it was still great! Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Kumquat Salad
Serving Size: 1/4 of a recipe Servings Per Recipe: 4 Amount Per Serving Calories: 473 Calories from Fat: 372
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