Winter Green Salad


  • 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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