Kale and Collard Salad
Try this Kale and Collard Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 35 minutes
- Served Person: 8
white meat free
gluten free
contains red meat
shellfish free
dairy free
- 2 cloves garlic
- 1/2 t pepper
- 1 bunch fresh collards 8 oz
- 1 bunch tuscan kae 8 oz
- 3/4 c cranberries dried
- 3 each bartlett pears sliced
- 2 each avocado sliced
- 1 t fresh lemon juice
- 1 each raddicchio shredded
- 3/4 c pecans toasted
- 6 each bacon slices cooked, crumbled
- lemon dressing
- 1/4 c fresh lemon juice
- 2 t dijon mustard
- 1 t salt
- Carbohydrate 10.3695006752683 g
- Cholesterol 14.28 mg
- Fat 24.2807820576886 g
- Fiber 5.56921206621085 g
- Protein 4.82633128761548 g
- Saturated Fat 4.87515314024003 g
- Serving Size 1 1 Serving (110g)
- Sodium 180.111127573688 mg
- Sugar 4.80028860905747 g
- Trans Fat 1.859677636321 g
- Calories 264 calories
1. Stack leaves and roll up (starting on the long side). Cut into 1/4" thick slices. Toss with cranberries and lemon dressing and chill for 1 hr 2. Toss pears with avocados and fresh lemon juice just before serving. 3. Mix all ingredients in large bowl. Serve immediately
