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The Best Recipes Winter Green Salad

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Winter Green Salad

"People tend to forget to eat salads and other raw foods in the cold 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 a 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 :

  • Salad:
  • 4 collard leaves, trimmed and finely chopped
  • 1/3 bunch kale, trimmed and chopped
  • 1 head romaine lettuce, chopped
  • 1/4 small head red cabbage, chopped
  • 1 Bosc pear, cubed
  • 1/2 Bermuda onion, finely diced
  • 1/2 orange bell pepper, diced
  • 1/2 Florida avocado - peeled, pitted, and diced
  • 1/2 carrot, grated
  • 5 cherry tomatoes, halved
  • 7 walnut halves, crushed
  • 2 tablespoons raisins, or to taste
  • Dressing:
  • 6 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon wildflower honey
  • 1 tablespoon oregano, crushed
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed black peppercorns

Instructions :

Prep : 30M Cook : 4M Ready in : 30M
  • 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.

Notes :

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