Winter Green Salad

I've since steamed it & put it in soups but my amazing kale in 5 minutes!

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 Bag

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 Bag

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

TAG : Winter Green Salad

Salad, Vegetable Salad Recipes,