Chopped Collard and Kale Salad with Lemon Garlic Dressing

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  • 1/2 c. olive oil
  • Juice of 2 lemons (about 1/4 cup)
  • 2  clove garlic
  • 2 tsp. Dijon mustard
  • 1 tsp. Kosher salt
  • 1  bunch collard greens
  • 1  bunch kale
  • 2  avocados
  • 4  carrots
  • 4  large hard-boiled eggs
  • 2  ears of corn
  • 1 pt. cherry tomatoes
  • 1/2 c. pecans
  • 6  strip cooked bacon

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

from Country Living