Winter Green Salad
Do you remember the first time you ate kale?
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 With Avocado Dressing4 collard leaves, trimmed and finely chopped⅓ bunch kale, trimmed and chopped1 head romaine lettuce, chopped¼ small head red cabbage, chopped1 Bosc pear, cubed½ Bermuda onion, finely diced½ orange bell pepper, diced½ Florida avocado - peeled, pitted, and diced½ carrot, grated5 cherry tomatoes, halved7 walnut halves, crushed2 tablespoons raisins, or to taste6 tablespoons olive oil3 tablespoons balsamic vinegar1 tablespoon wildflower honey1 tablespoon oregano, crushed1 ½ teaspoons chili powder1 teaspoon Dijon mustard1 clove garlic, minced½ teaspoon salt¼ teaspoon crushed black peppercornsDirectionsMix 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 With Avocado Dressingprep:
30 mins
total:
30 mins
Servings:
4
Yield:
4 servings
TAG : Winter Green SaladSalad, Vegetable Salad Recipes,