The crunchy greens, sweet-tart cranberries, and crunchy-salty pumpkin seeds are prepared in a velvety poppyseed dressing and everything cooperates to make this serving of mixed greens deserving of our Thanksgiving table, and likely at any rate twelve additional tables too before the year's end.
A long time prior, while I was shopping for food, there were two ladies remaining in the frosty virus produce room at Costco talking about how stunning this serving of mixed greens is.
I don't considerably recall the last time I purchased a pre-made plate of mixed greens, (I feel weak at the knees over making servings of mixed greens and once in a while am I inspired with the locally acquired assortments.) yet these women were so excited, I grabbed a sack to go after myself.
Heavenly smokes. I adored it. Totally, decidedly, cherished the Costco plate of mixed greens. In any case, I knew immediately that we could enhance it. I've been making this poppyseed dressing for a couple of years now and everyone that attempts it raves about it.
- Salad Ingredients:
- 4 cups shredded and chopped curly kale
- 2 cups thinly sliced Brussels sprouts
- 1 cup broccoli matchsticks
- 1/2 cup dried cranberries
- 1/4 cup roasted and salted pepitas the inside kernel of the pumpkin seed
- optional: chopped cabbage and/or chopped endive
- Dressing Ingredients:
- 1/4 cup mayonnaise
- 1 1/2 tablespoons milk
- 1 1/2 tablespoons white balsamic champagne, or white wine vinegar
- 1 tablespoon sugar or honey
- 2 teaspoons poppy seeds
- pinch of kosher salt
- Combine all the kale, broccoli sticks, Brussels sprouts, cranberries, and pepitas in a large bowl.
- In a smaller bowl or jar, whisk together the mayonnaise, milk, vinegar, sugar, poppy seeds, and salt.
- Pour the dressing over the salad and toss well to thoroughly coat. Let the salad rest for at least 5-10 minutes before serving. Enjoy!
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