Winter Green Salad

Name: Winter Green Salad
Prep time: 30 min
Total time: 30 min
Ingredients: 4 collard leaves, trimmed and finely chopped; 0.33333334326744 bunch kale, trimmed and chopped; 1 head romaine lettuce, chopped; 0.25 small head red cabbage, chopped; 1 Bosc pear, cubed; 0.5 Bermuda onion, finely diced; 0.5 orange bell pepper, diced; 0.5 Florida avocado - peeled, pitted, and diced; 0.5 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; 1.5 teaspoons chili powder; 1 teaspoon Dijon mustard; 1 clove garlic, minced; 0.5 teaspoon salt; 0.25 teaspoon crushed black peppercorns

4.8

(60)

46 Reviews

7 Photos

People tend to forget to eat 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.

Recipe by jgmurphy

Published on December 27, 2010

close up view of a Winter Green Salad with nuts, avocado pieces and strawberry pieces on a brown plate with a fork

7

Prep Time:

30 mins

Total Time:

30 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

Salad:

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

Dressing:

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

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, Dijon mustard, garlic, salt, and black pepper in a glass jar with a lid. Cover the jar with a lid and shake vigorously until dressing is well mixed. Pour dressing over salad; toss to coat.

Editor's Note:

Please note ingredient substitutions and serving size difference when using the magazine version of this recipe.

Nutrition Facts (per serving)

421	Calories
28g	Fat
44g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 421
% Daily Value *
Total Fat 28g	36%
Saturated Fat 4g	19%
Sodium 394mg	17%
Total Carbohydrate 44g	16%
Dietary Fiber 12g	43%
Total Sugars 23g
Protein 8g
Vitamin C 157mg	786%
Calcium 215mg	17%
Iron 4mg	21%
Potassium 1337mg	28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.