Vegetarian Times: When you pour hot dressing over the greens, they wilt slightly, making them softer and easier to chew than raw greens. Allow time to chill the salad to let the flavors develop and combine. Serve as a side dish, or use to top a barbecue sandwich.
Serves 8
Ingredients
- Ingredients
- 1/2 lb. collard greens, (8 leaves)
- 3 medium carrots, grated (2 cups)
- 1 medium red bell pepper, diced (1 cup)
- 1/2 cup rice or cider vinegar
- 2 tablespoons sugar
- 1/4 cup canola oil
- 1 tsp. powdered mustard
- 1 tsp. celery seed
- Salt and pepper, to taste
- 1 medium crisp apple, diced
Directions
- Wash collard greens well and strip the leaves off of the tough stems.
- Spin or shake leaves to dry and then stack on a cutting board.
- Cut the leaves into narrow strips, then rough chop the strips into pieces.
- Place greens in a large heat-proof bowl and toss in carrots and red pepper.
- In a small saucepan, combine vinegar, sugar, oil, mustard, celery seed, salt, and pepper.
- Whisk it all together as you bring the mixture to a boil.
- When the sugar has dissolved, remove from heat, and pour over the salad.
- Toss well until vegetables are coated with dressing.
- Toss in apples and season with salt and pepper.
- Cover bowl, and place in refrigerator for at least 4 hours.