Collard Salad with Walnuts, Pecorino and Mustard Vinaigrette

Collard Salad with Walnuts, Pecorino and Mustard Vinaigrette is a side dish that serves 10. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 222 calories, 6g of protein, and 21g of fat per serving. For 66 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 192 people found this recipe to be flavorful and satisfying. It is brought to you by Foodnetwork. Head to the store and pick up honey, extra virgin olive oil, dijon mustard, and a few other things to make it today. From preparation to the plate, this recipe takes about 10 minutes. Overall, this recipe earns a super spoonacular score of 97%. Goat Cheese & Spiced Walnuts Salad with Mustard Vinaigrette, Green Apple And Celery Salad With Walnuts And Mustard Vinaigrette, and Celery Salad with Walnuts, Dates and Pecorino are very similar to this recipe.

Servings: 10

Preparation duration: 10 minutes

 

Ingredients:

5 tablespoons champagne vinegar

8 cups loosely packed thinly sliced collard greens (stems removed)

1 tablespoon Dijon mustard

1/2 cup extra virgin olive oil

1 cup hazelnuts, toasted and chopped

1/2 teaspoon honey

Kosher salt and freshly ground black pepper

1 cup grated Pecorino Romano cheese

Equipment:

whisk

bowl

Cooking instruction summary:

Whisk the vinegar, mustard and honey together in a large bowl. Slowly drizzle in the olive oil while whisking to emulsify the dressing. Add the collards, hazelnuts and cheese to the bowl. Using clean hands, work the dressing into the leaves, massaging them for almost 1 minute. The acid will break down the leaves a bit and tenderize them. Season the salad with salt and pepper.

 

Step by step:


1. Whisk the vinegar, mustard and honey together in a large bowl. Slowly drizzle in the olive oil while whisking to emulsify the dressing.

2. Add the collards, hazelnuts and cheese to the bowl. Using clean hands, work the dressing into the leaves, massaging them for almost 1 minute. The acid will break down the leaves a bit and tenderize them. Season the salad with salt and pepper.


Nutrition Information:

Quickview
222k Calories
5g Protein
21g Total Fat
4g Carbs
33% Health Score
Limit These
Calories
222k
11%

Fat
21g
32%

  Saturated Fat
3g
23%

Carbohydrates
4g
1%

  Sugar
1g
1%

Cholesterol
10mg
3%

Sodium
336mg
15%

Get Enough Of These
Protein
5g
12%

Vitamin K
134µg
128%

Manganese
0.94mg
47%

Vitamin A
1490IU
30%

Vitamin E
4mg
27%

Calcium
188mg
19%

Vitamin C
10mg
13%

Folate
51µg
13%

Phosphorus
120mg
12%

Copper
0.23mg
11%

Fiber
2g
9%

Magnesium
32mg
8%

Vitamin B1
0.1mg
7%

Vitamin B6
0.12mg
6%

Vitamin B2
0.09mg
5%

Iron
0.9mg
5%

Potassium
156mg
4%

Zinc
0.63mg
4%

Selenium
2µg
4%

Vitamin B5
0.23mg
2%

Vitamin B3
0.45mg
2%

Vitamin B12
0.11µg
2%

covered percent of daily need
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Food Trivia

When cranberries are ripe, they bounce like a rubber ball.

Food Joke

At a nursing home in Florida, a group of senior citizens were sitting around talking about their aches and pains. "My arms are so weak I can hardly lift this cup of coffee," said one. "I know what you mean. My cataracts are so bad I can't even see my coffee," replied another. "I can't turn my head because of the arthritis in my neck," said a third, to which several nodded weakly in agreement. "My blood pressure pills make me dizzy," another contributed. "I guess that's the price we pay for getting old," winced an old man as he slowly shook his head. Then there was a short moment of silence. "Well, it's not that bad," said one woman cheerfully. "Thank God we can all still drive."

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