Chopped Collard and Kale Salad with Lemon-Garlic Dressing

Name: Chopped Collard and Kale Salad with Lemon-Garlic Dressing
Prep time: 10 min
Total time: 10 min
Yield: 8 serving(s)
Ingredients: 1/2 c. olive oil; Juice of 2 lemons (about 1/4 cup); 2 garlic cloves, minced; 2 tsp. Dijon mustard; 1 tsp. kosher salt; 1 bunch collard greens chopped into bite-sized pieces; 1 bunch kale, chopped into bite-sized pieces; 2 avocados, cut into 1/2-inch cubes; 4 carrots, peeled and grated; 4 large hard-boiled eggs, diced; 2 ears corn, kernels removed (about 2 cups); 1 pt. cherry tomatoes, halved; 1/2 c. pecans, toasted; 6 strips cooked bacon, crumbled

By Tasia MalakasisPublished: Jun 1, 2013

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chopped collard and kale salad with lemon garlic dressing

John Kernick

Yields:

8 serving(s)

Prep Time:

10 mins

Total Time:

10 mins

Cal/Serv:

374

Tomatoes, pecans, bacon, and more top a hearty salad of kale and collards.

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Ingredients

1/2 cup olive oil
Juice of 2 lemons (about 1/4 cup)
2 garlic cloves, minced
2 tsp. Dijon mustard
1 tsp. kosher salt
1 bunch collard greens chopped into bite-sized pieces
1 bunch kale, chopped into bite-sized pieces
2 avocados, cut into 1/2-inch cubes
4 carrots, peeled and grated
4 large hard-boiled eggs, diced
2 ears corn, kernels removed (about 2 cups)
1 pt. cherry tomatoes, halved
1/2 cup pecans, toasted
6 strips cooked bacon, crumbled

Directions

1. Step 1In a medium bowl, whisk together first 5 ingredients. Refrigerate dressing for 1 hour.
2. Step 2In a large bowl, combine remaining ingredients. Toss gently with reserved lemon-garlic dressing to coat.

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