Ingredients
4 collard leaves, trimmed and finely chopped
1/3 bunch kale, trimmed and chopped
1 head romaine lettuce, chopped
1/4 small head red cabbage, chopped
1 Bosc pear, cubed
1/2 Bermuda onion, finely diced
1/2 orange bell pepper, diced
1/2 Florida avocado - peeled, pitted, and diced
1/2 carrot, grated
5 cherry tomatoes, halved
7 walnut halves, crushed
2 tablespoons raisins, or to taste
Dressing:
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon wildflower honey
1 tablespoon oregano, crushed
1 1/2 teaspoons chili powder
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon salt
Preparation
Mix collard greens, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.
Combine olive oil, vinegar, honey, oregano, chili powder, mustard, garlic, salt, and black pepper in a glass jar with a lid. Cover jar with lid and shake vigorously until dressing is well mixed. Pour dressing over salad; toss to coat.
