I am on a "veggie mission!" As part of my health goal this year I am working hard to include 4 vegetable dishes into my meals each say as well as 7 large glasses of water. It's been so great for my health and I wanted to share with all of you one of the new salad recipes that I came up with as a result of my "green challenge." This one is so yummy and so pretty! I just love to play with the colors as an artist and chef!
Have fun with this one! It is a great base for an entree! A friend of mine said that she would top this salad with grilled halibut- yum! I can also imagine shrimp, chicken or tofu on top! The possiblitities are endless.
I hope you enjoy this recipe!
Wilted Collard Greens Salad with Strawberries, Radishes, Honey and Balsamic Dressing
Makes 4 small servings
1 large bunch collard greens, roughly chopped ( I like the organic ones with "rainbow" stems)
2 tablespoons olive oil
salt and pepper to taste
1. Combine the collard greens with the olive oil, salt and pepper in a medium bowl.
2. Place the collard greens on a rimmed baking sheet.
3. Heat your oven to the "broil" setting. Broil the greens for about 2 minutes or until wilted.
Then, after you let the collards cool slightly, add in:
4 large strawberries, sliced thinly
2 large radishes, cut in half and sliced thinly
Then, whisk together the dressing and dress the salad.
2 tablespoons sesame oil
juice of a small lemon
1 tablespoon honey
1 teaspoon white balsamic vinegar
1/2 teaspoon kosher salt
Freshly ground pepper (about 1/4 to 1/2 teaspoon)
Whisk together in a small bowl
Enjoy! This is a great salad that can be enjoyed on its own or as the base for an entree salad. You may add: a cooked, sliced chicken breast to each serving, sauteed tofu or even fish or shrimp to the top!