Raw Collard Green Salad with Romano and Walnuts

The main ingredients: Collards, grated Romano and walnut pieces, yum!

Raw Collard Green Salad

Serves 1-2 people as a main course or 3-4 people as a side.  I admit to eating this whole salad all by myself after an epic and hilly run!  Takes about 20 minutes to make.

Ingredients: all organic, always!

One bunch collards, ribs removed and sliced into thin strips

Handful or two of walnut pieces

Grated Romano cheese, about  1/3 of a cup

Optional: if you want to make this a more complete meal add some chicken pieces, a can of high quality tuna, kidney beans, tempeh or a couple of sliced hard boiled eggs

For the dressing:

¼ cup walnut or extra virgin olive oil or a mix of the two

1 Tablespoon balsamic

1 Tablespoon dijon mustard

2 teaspoons raw apple cider vinegar

Salt and ground black pepper to taste

1-2 cloves of garlic pressed (if you don’t have a garlic press you can mash the cloves with a fork)

Removing the ribs from the collard leaves.

The Procedure:

In your large salad bowl add all of the dressing ingredients and whisk to combine.

Add the thin sliced collards and toss to coat.

Top with walnut pieces and the Romano cheese.  Toss again.  If you want to add any protein, now’s the time.  Reserve a little grated cheese and few walnut pieces to add to the top for a pretty presentation.

You can eat immediately or you can let it sit out for an hour or overnight in the fridge.  The longer it sits the softer the collards will be and the more the flavors will meld.  This is a great salad to make ahead or if you love to have leftovers for lunch the next day!

Ready to eat!

1 Comment (+add yours?)

  1. Trackback: 2010 in review « The Candida Diaries

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