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.
Ingredients
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)
2 strips of bacon, crumbled (optional)
Directions
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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