Asian Collard Salad
I had a great salad yesterday, that was so easy to make. I wanted to share it with you because collard greens are probably one of the least used raw greens. I love them especially as wraps for slaws, quinoa salad and avocados (that was my lunch today).
For a single serving:
4 collard leaves or more, cut off stem and into bite size pieces
1 apple, chopped
1 tangerine or orange, sectioned
Place all of these in a single salad bowel. Toss with Carrot-Ginger Dressing.
No Oil Dressing:
1 carrot cleaned and chopped
1 inch slice of ginger, peeled, and minced
2 Tbs rice or cider vinegar
4 Tbs pure water
1 Tbs Braggs aminos
Place all dressing ingredients into a blender and blend well. The carrot will not get completely smooth. Toss with salad and enjoy the wonderful flavors of sweet and spicy!