 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
People tend to forget to eat salads and other raw foods in the cold weather. This salad is a good way to get your greens by combining somewhat heartier salad textures. I find that this salad is filling enough to be a main course, with a bit of bread or some rice cakes on the side. It will also work as an appetizer in a smaller serving. Ingredients:
salad |
4 collard leaves, trimmed and finely chopped |
1/3 bunch kale, trimmed and chopped |
1 head romaine lettuce, chopped |
1/4 small head red cabbage, chopped |
1 bosc pear, cubed |
1/2 bermuda onion, finely diced |
1/2 orange bell pepper, diced |
1/2 florida avocado - peeled, pitted, and diced |
1/2 carrot, grated |
5 cherry tomatoes, halved |
7 walnut halves, crushed |
2 tablespoons raisins, or to taste |
dressing |
6 tablespoons olive oil |
3 tablespoons balsamic vinegar |
1 tablespoon wildflower honey |
1 tablespoon oregano, crushed |
1 1/2 teaspoons chili powder |
1 teaspoon dijon mustard |
1 clove garlic, minced |
1/2 teaspoon salt |
1/4 teaspoon crushed black peppercorns |
Directions:
1. Mix collard greens, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.
2. Combine olive oil, vinegar, honey, oregano, chili powder, mustard, garlic, salt, and black pepper in a glass jar with a lid. Cover jar with lid and shake vigorously until dressing is well mixed. Pour dressing over salad; toss to coat.
|
|