Winter Green Salad

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• Salad
• 4 collard leaves, trimmed and finely chopped
• 1/3 bunch kale, trimmed and chopped
• 1 head romaine lettuce, chopped
• 1/4 small head red cabbage, chopped
• 1 Bosc pear, cubed
• 1/2 Bermuda onion, finely diced
• 1/2 orange bell pepper, diced
• 1/2 Florida avocado - peeled, pitted, and diced
• 1/2 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 1/2 teaspoons chili powder
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon crushed black peppercorns

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Trim the collard leaves and kale, remove the tough stems, and finely chop both. Chop the romaine and red cabbage and place them in a large salad bowl.

2. Add the chopped collards and kale to the bowl with the lettuce and cabbage.

3. Make the dressing: whisk together the olive oil, balsamic vinegar, wildflower honey, crushed oregano, chili powder, Dijon mustard, minced garlic, salt, and crushed black peppercorns until smooth.

4. Cube the Bosc pear, dice the onion, bell pepper, and avocado, and grate the carrot. Halve the cherry tomatoes and crush the walnut halves.

5. Add the pear, onion, bell pepper, avocado, carrot, and cherry tomatoes to the bowl.

6. Pour about two-thirds of the dressing over the salad and toss well to coat.

7. Sprinkle the walnuts and raisins over the top. Add more dressing to taste, toss again, and serve right away.