Planning a holiday meal? This bright, crunchy salad can hang out in the fridge while you’re putting the finishing touches on the other dishes.


  • 2 clementines or 1 orange
  • 1 lemon
  • 1 small shallot, minced
  • 1 tsp. dijon mustard
  • 2 Tbs. mayonnaise
  • 2 Tbs. extra-virgin olive oil
  • ¼ tsp. kosher salt
  • freshly ground black pepper, to taste
  • 10 cups winter greens (a mix of chopped kales and shredded cabbages)


  1. Into a large bowl, grate enough clementine or orange rind to get 1 Tbs. zest. Peel the fruit, then cut into slices.
  2. Into the same bowl, grate enough lemon rind to get 1 tsp. zest. Juice enough lemon to get 1½ Tbs. juice. Add the juice to the bowl along with the shallot, mustard, mayo, oil, salt, and pepper. Whisk until smooth and creamy.
  3. Toss the greens in the dressing until coated.
  4. Transfer the greens to a serving bowl and add the clementine or orange slices. Refrigerate until ready to serve.

Nutrition Information

Per serving (1 cup):

  • Calories: 80
  • Total fat: 6 g
  • Sat fat: 1 g
  • Carbs: 7 g
  • Fiber: 2 g
  • Total sugar: 4 g
  • Added sugar: 0 g
  • Protein: 1 g
  • Sodium: 110 mg

For more holiday recipes

Go to for

  • Mushroom Lentil Dressing,
  • Make-Ahead Turkey Gravy, & more

Cooking questions?

Write to Chef Kate at