Ingredients4collard 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
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.
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