Friday, January 1, 2016

Mom's Collard Salad

Mom's Collard Salad

This recipe & images were contributed by my mom...nutritious and delicious!  This recipe makes one large serving.  Just double or triple the recipe for more salad.

1 cup cooked chicken breast, chopped
1 persimmon, chopped
1 orange, cut into chunks
2 large organic collard leaves
1/4 cup pecans, chopped
2 strips of bacon, crumbled (optional)

Chop the chicken, persimmon, orange, & pecans.
Wash the collard leaves, pat dry with a paper towel, roll them up and slice into thin strips.
Combine ingredients and serve.
Mom recommends serving with honey mustard dressing and raspberry balsamic vinegar.

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