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Raw Collard Greens, Watermelon Radish, Apple Salad
A cold preparation of chopped collard greens in a Mediterranean salad with bright colors, bold trendy flavors, and fresh crisp textures.
Salad
6 C Ready-Set-Serve Chopped Collard Greens
2 C watermelon radishes, cut into matchsticks
2 C Markon First Crop Granny Smith Apples, cut into matchsticks
1 C Markon First Crop Celery, chopped
1 C almonds, sliced and toasted
2 C sweet potatoes (cut into curls or julienned) plus oil for frying
Dressing
3 oz. red wine vinegar
3 oz. basil-infused olive oil
2 oz. hummus
1 tsp. peeled shallots, minced
1 tsp. granulated garlic
Salt and pepper, to taste
Add dressing ingredients to a blender, except basil oil. Blend for one minute then incorporate oil slowly.
Heat canola oil to 350 degrees F and fry sweet potato curls until edges begin to brown; remove and dry on paper towels.
In a bowl, combine chopped collard greens, apples, almonds, radish, and celery. Toss with dressing to coat and center salad on plate. Top with fried sweet potato curls.
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Gluten Free
Salads
Vegetarian