Winter Green Salad

My grandmother always had a bottle of buttermilk in the fridge, and i love how it adds acidity and creaminess to this dressing.

Recipe Summary 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.

Ingredients | Kale Salad Recipe

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

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.

Please note ingredient substitutions and serving size difference when using the magazine version of this recipe.

Info | Kale Salad Recipe

prep: 30 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Winter Green Salad

Salad, Vegetable Salad Recipes,