Collard greens are a traditional New Year’s Eve dish and a favorite Southern side.
This leafy green vegetable is also quite nutrient dense, packing in vitamins A, B, C, E, and K along with calcium, iron, magnesium, manganese, and several other minerals.
Allison Fike's Collard Greens Salad & Apple Cider Vinaigrette
4
servingsIngredients
- 2 tsp.
fresh lemon juice
- 1 tbsp.
Dijon mustard
- 1 tbsp.
apple cider vinegar
- 1 tbsp.
honey
Salt and pepper, to taste
- 4 tbsp.
olive oil
- Salad:
- 6 cups
fresh collard greens
- 1/3 cup
vinaigrette dressing (see recipe)
- 1
small Pink Lady or Honeycrisp apple, cut in cubes
- 1/3 cup
dried cherries or cranberries (preferably with no sugar added)
- 1/2 cup
blueberries
- 1/3 cup
reduced fat feta cheese
- 1/3 cup
toasted walnuts
Directions
For the dressing, add the lemon juice, mustard, vinegar, honey, salt, and pepper to a bowl and whisk thoroughly.
Slowly add the olive oil, whisking constantly until the mixture thickens and is completely combined.
Wash the collard greens well. Pat dry with a paper towel then chop the leaves to your liking.
Add the collards to a large bowl and pour the vinaigrette over them. Mix well.
Quarter the apple and remove the seeds. Cut in to bite-sized cubed pieces and add to the collards.
Add the cherries, blueberries, feta, and walnuts to the salad.
Serve & enjoy!
Did you know?
- The collard green plant derived its name, “collard,” from a wild cabbage plant known as “colewort.”
Allison Fike, of Hixson, is a culinary enthusiast who enjoys finding new healthy recipes.
