Winter is here which means it’s time to bundle up in warm clothes, drink hot cocoa with marshmallows, and cook hearty soups. One of my favorite winter recipes are green salads because they’re so refreshing. This Winter Green Salad has a lot of different textures that will keep your mouth happy!
The dressing is made from garlic cloves, lemon juice, salt, pepper and olive oil. I like adding fresh parsley for color and an extra pop of flavor. The best part about this recipe is that you can make it ahead of time so when you get home you have dinner ready to go!
prep: 30 mins, total: 30 mins, Servings: 4, Yield: 4 servings
5 cherry tomatoes, halved
¼ small head red cabbage, chopped
⅓ bunch kale, trimmed and chopped
4 collard leaves, trimmed and finely chopped
½ Florida avocado – peeled, pitted, and diced
1 Bosc pear, cubed
2 tablespoons raisins, or to taste
½ Bermuda onion, finely diced
1 head romaine lettuce, chopped
½ carrot, grated
½ orange bell pepper, diced
7 walnut halves, crushed
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.
Per Serving: 421 calories; protein 7.5g; carbohydrates 43.8g; fat 27.8g; sodium 394.1mg.