“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.” - by jgmurphy
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 421 cal
- 21%
- Fat
- 27.8 g
- 43%
- Carbs
- 43.8 g
- 14%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"Oh, YUM! What a deliciously wonderful salad! The dressing is just perfect! The only change I made was to omit the collard leaves. Otherwise this recipe is plain perfect! I want to arrange a dinne..." See morer party just to present this salad! Thank you very much for the recipe!"
Dani_Dizzle
"I just made the vinaigrette from this recipe and added it to my salad along with avocado. It is delicious! I'm never buying store bought dressing again. Fresh is so much better!..." See more"
superhotmama
"I LOVE this. I hadn't ever used collard greens in a salad before, but I am so glad we tried it... the kids couldn't get enough. The crunch and the depth of flavor from all the greens is amazing. I ..." See morewould recommend NOT replacing with spinach ('tho I love a good spinach salad!) because it's just such a wonderful, unique change of flavor."
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