Winter Green Salad
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.
|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|
|5||cherry tomatoes, halved|
|7||walnut halves, crushed|
|2 tablespoons||raisins, or to taste|
|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|
|1/4 teaspoon||crushed black peppercorn|
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.