Ingredients with Measurements:
- 1 bunch of collard greens, stems removed and leaves chopped
- 6 slices of bacon, cooked and crumbled
- 1/2 red onion, thinly sliced
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of crumbled feta cheese
- 1/4 cup of chopped pecans
- 1/4 cup of olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the chopped collard greens, cooked and crumbled bacon, thinly sliced red onion, halved cherry tomatoes, crumbled feta cheese, and chopped pecans.
2. In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss until all ingredients are evenly coated.
4. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 26g
- Saturated fat: 6g
- Cholesterol: 29mg
- Sodium: 470mg
- Total carbohydrates: 14g
- Dietary fiber: 3g
- Sugars: 9g
- Protein: 9g
Substitutions for ingredients:
- Collard greens can be substituted with kale or spinach.
- Bacon can be substituted with turkey bacon or vegetarian bacon.
- Red onion can be substituted with shallots or green onions.
- Cherry tomatoes can be substituted with grape tomatoes or diced roma tomatoes.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Pecans can be substituted with walnuts or almonds.
Variations:
- Add sliced avocado for a creamier texture.
- Substitute the pecans with sunflower seeds or pumpkin seeds.
- Add grilled chicken or shrimp for a heartier meal.
Tips and tricks:
- Massage the collard greens with a little bit of olive oil before adding the dressing to make them more tender.
- Cook the bacon until crispy for added texture and flavor.
- Toast the pecans in a dry skillet over medium heat for a few minutes to enhance their nutty flavor.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional crumbled bacon and chopped pecans.
Garnishes:
- Crumbled bacon
- Chopped pecans
Pairings:
- This salad pairs well with grilled chicken or shrimp.
- Serve with a side of crusty bread or garlic bread.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled corn on the cob
- Cucumber and tomato salad
Troubleshooting advice:
- If the collard greens are too tough, massage them with a little bit of olive oil before adding the dressing.
Food safety advice:
- Make sure to wash the collard greens thoroughly before using them in the salad.
- Store leftover salad in the refrigerator and consume within 2 days.
Food history:
- Collard greens are a staple in Southern cuisine and have been enjoyed for centuries.
Flavor profiles:
- This salad is savory, salty, and slightly sweet with a nutty crunch.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch or dinner.
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