Ingredients

• 0.33 cups extra virgin olive oil
• 0.33 cups red wine vinegar
• 1 teaspoon brown sugar
• 0.25 teaspoons freshly ground black pepper
• 5 ounces mixed baby greens
• 2 greens onions , chopped
• 0.5 cups chopped celery
• 1 carrot , julienned
• 0.5 cups broccoli florets
• 0.5 cups 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

Instructions

1. 1 To prepare the dressing, place extra virgin olive oil, red wine vinegar, brown sugar, and pepper in a small container with a lid. Shake well to blend.
2. 2 In a medium bowl, toss together baby salad greens, green onions, celery, carrot, broccoli, and cauliflower. Sprinkle avocado with lemon juice, and toss into the mixture. Sprinkle mixture with Asiago cheese and pine nuts. Toss in kumquats. Serve with the olive oil dressing.

Nutrition per serving