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.

INGRIDIENT

4 collard leaves, trimmed and finely chopped

⅓ bunch kale, trimmed and chopped

1 head romaine lettuce, chopped

¼ small head red cabbage, chopped

1 Bosc pear, cubed

½ Bermuda onion, finely diced

½ orange bell pepper, diced

½ Florida avocado - peeled, pitted, and diced

½ carrot, grated

5 cherry tomatoes, halved

7 walnut 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

DIRECTION

Step: 1

Mix

Step: 2

, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.

Step: 3

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.

NUTRITION FACT

Per Serving: 421 calories; protein 7.5g; carbohydrates 43.8g; fat 27.8g; sodium 394.1mg.

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