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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