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.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 421 Calories

Ingredients

• ½ teaspoon salt
• 1 clove garlic, minced
• 6 tablespoons olive oil
• 1 ½ teaspoons chili powder
• 1 head romaine lettuce, chopped
• 3 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 4 collard leaves, trimmed and finely chopped
• ⅓ bunch kale, trimmed and 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
• 1 tablespoon wildflower honey
• 1 tablespoon oregano, crushed
• ¼ teaspoon crushed black peppercorns

Recipe Instructions

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.