Winter Green Salad
Serves:
4
Prep Time:
Cook Time:
Total Time:
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.
Prep Time:
Cook Time:
Total Time:
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 peppercorn |
Directions:
Mix collard greens, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.
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.
Source: allrecipes.com
