Medium Appetizer Bread Salad

Winter Green Salad

Name: Winter Green Salad
Prep time: 19 min
Cook time: 9 min
Total time: 28 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 4 collards leaves , trimmed and finely chopped; 0.33 bunches kale , trimmed and chopped; 1 head romaine lettuce , chopped; 0.25 small head red cabbage , chopped; 1 Bosc pear , cubed; 0.5 Bermudas onion , finely diced; 0.5 oranges bell pepper , diced; 0.5 Floridas avocado - peeled , pitted, and diced; ½ carrot , grated; 5 cherrys tomatoes , halved; 7 walnuts halves , crushed; 2 tablespoons raisins , or to taste

Total Time

28 min

19m prep · 9m cook

Servings

4 people

Rating

—

Difficulty

Medium

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People tend to forget to eat green salads and other raw foods in the cold winter 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 the 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

4 collards leaves , trimmed and finely chopped
0.33 bunches kale , trimmed and chopped
1 head romaine lettuce , chopped
0.25 small head red cabbage , chopped
1 Bosc pear , cubed
0.5 Bermudas onion , finely diced
0.5 oranges bell pepper , diced
0.5 Floridas avocado - peeled , pitted, and diced
½ carrot , grated
5 cherrys tomatoes , halved
7 walnuts halves , crushed
2 tablespoons raisins , or to taste

Instructions

1

Make salad: Mix collard leaves, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.
2

Make dressing: Combine olive oil, vinegar, honey, oregano, chili powder, Dijon mustard, garlic, salt, and black pepper in a glass jar with a lid. Cover with a lid and shake vigorously until dressing is well mixed.
3

Pour dressing over salad; toss to coat.