Bold Winter Greens Salad
This bold winter salad pairs well with hearty but simple winter soups like white bean, or veggie chilis. I usually find myself going back for second and third helpings – and it actually holds well in the fridge as well – so I make a LOT of this salad at a time.
1/3 C tablespoons olive oil
1/4 C tablespoons white balsamic vinegar
1 tablespoon raw honey (or regular if raw is not available)
1 tablespoon oregano, dried
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black peppercorns
4 – 6 collard leaves, trimmed and finely chopped
1 bunch kale, with stems removed, then rolled (like a cigar) and thinly sliced into ribbons
1 head romaine lettuce, diced
1/4 small head red cabbage, diced
Optional: other winter greens, like escarole, chicory, or endive, sliced
1 apple, cored and thinly sliced – no need to peel
1/2 yellow onion, finely diced
1/2 orange bell pepper, diced
1 avocado – peeled, pitted, and diced
1 large carrot, sliced horizontally using vegetable peeler
Optional: walnuts, crushed
Mix all dressing ingredients in a mason jar or similar, shake well, and sit aside to let flavors blend. Salt can be reduced a bit if needed, but not eliminated entirely, or the ingredients will not mix properly.
Chop all vegetables per ingredient instructions. This salad is MUCH better if the thicker greens, like collard and kale, are properly prepared by being thinly sliced!
Place all veggies in a large bowl, and toss with about half of the dressing. Let sit for at least 15 minutes, and then serve with remaining dressing added to taste. Top with walnuts, if desired.