A mixed bag of greens and a variety of fresh fruits makes this citrus salad burst with flavor!
The poppy seed dressing gets drizzled just before serving!
This salad was created under unique circumstances. I was asked by Kroger to participate in a “chopped challenge” using rescued food from Kroger. The ingredient selection and prep took place in our local food bank kitchen. The kitchen hosts Cincinnati Cooks which is a free job training program where students learn basic culinary skills that will assist them as they head into the culinary workforce or as they head on to culinary school.
Participating in this challenge with me were local chefs and another blogger, Heidi from Foodie Crush. I would be lying if I said I wasn’t nervous. I was in the presence of talented local chefs after all! As I browsed the rescued food, the ripe, fresh produce spoke to me first. There were crates piled high with greens, trays of deep red strawberries, oranges and one solo pineapple. In essences, I saw a big salad.
The event was fun and not quite as intimidating as I initially thought. The best part of the whole day was working side by side with Cincinnati Cooks students and discovering how Kroger has put forth this initiative to feed our city. Food waste is real, but what if we took the food we were going to discard and turn it into something amazing?
Since I was limited in my green selection, I was forced to use greens I was completely unfamiliar with and have faith that they would work out. Turnip greens, collard greens and a limited amount of kale were my options. So I combined them and added the ripe and juicy fresh pineapple, strawberries, and oranges. I added nuts for crunch and a super simple poppy seed dressing. The end result surprised even surprised me. I had no idea that turnip and collard greens could taste so good in their raw state! The greens are sturdy enough to hold up to the plump fruit and any bitterness the greens may have are instantly softened by the ripe fruit. This salad would be wonderful with this homemade minestrone soup, easy grilled salmon recipe or this catfish recipe!
- 4 cups mixed greens (kale, turnip, and collard)
- 1 cup fresh diced pineapple
- 1 cup fresh quartered strawberries
- 1 orange, peeled and sliced
- ½ cup chopped pecans
- ⅓ cup cider vinegar
- ¼ cup honey
- ⅓ cup vegetable oil
- ¼ teaspoon salt
- 1 ½ tablespoons creamy stoneground mustard
- 1 tablespoon poppy seeds
Place mixed greens in a large bowl. Top with greens with the fresh fruits; sprinkle with nuts.
In a separate bowl, whisk together the vinegar, honey, oil, salt, pepper, mustard, and poppy seeds. Pour dressing over salad just before serving.
Amount Per Serving Calories 198Total Fat 15gSaturated Fat 1gCholesterol 0mgSodium 110mgFiber 2gSugar 14gProtein 2g