Description
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
- 4 collard leaves, trimmed and finely chopped
- ⅓ bunch kale, trimmed and chopped
- 1 head romaine lettuce, chopped
- ¼ small head red cabbage, chopped
- 1 Bosc pear, cubed
- ½ Bermuda onion, finely diced
- ½ orange bell pepper, diced
- ½ Florida avocado – peeled, pitted, and diced
- ½ carrot, grated
- 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 ½ teaspoons chili powder
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon crushed black peppercorns
Instructions
- 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.
Prep Time: 30 mins
Total Time: 30 mins
Servings: 4