Wilted Collard Greens Salad with Strawberries, Radishes and Honey Balsamic Dressing

wilted collard greens salad

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. 

Dressing: 

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!