Winter Green Salad | Kitchensinks-Reviews

Ingredients

4collard leaves, trimmed and finely chopped

⅓ bunch kale, trimmed and chopped

1 head romaine lettuce, chopped

¼ small head red cabbage, chopped

1Bosc pear, cubed

½Bermuda onion, finely diced

½orange bell pepper, diced

½Florida avocado – peeled, pitted, and diced

½carrot, grated

5cherry tomatoes, halved

7walnut 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

Step 1

Mix collard greens, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.

Step 2

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.

Editor's Note:

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

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