Print: Winter Green Salad

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.

Prep

19 min

Cook

9 min

Servings

Difficulty

Medium

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.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/winter-green-salad