Thu. Oct 6th, 2022
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Ingredients

  • 4 collard leaves(arwi k pate), finely chopped
  • ⅓ bunch kale(cabbage),chopped
  • 1 head romaine lettuce(salad type leef, chopped
  • ¼ small head red cabbage, chopped
  • 1 Bosc pear(nashpati), cubed
  • ½ Bermuda onion( large white or yellow onion ), finely diced
  • ½ orange bell pepper(shimla mrch type, diced
  • ½ Florida avocado(magher nashpati) – peeled, pitted, and diced
  • ½ carrot, grated
  • 5 cherry tomatoes, halved
  • 7 walnut halves, crushed
  • 2 tbsp raisins, or to taste

Dressing:

  • 6 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp wildflower honey
  • 1 tbsp oregano, crushed
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  • 1 ½ tsp chili powder
  • 1 tsp Dijon mustard(rai)
  • 1 clove garlic, minced
  • ½ tsp salt
  • ¼ tsp crushed black pepper corns

Directions

  • Mix collard leaves, kale(cabbage), romaine, cabbage, pear(nashpati), onion, orange bell pepper, avocado(magher nashpati), carrot, tomatoes, walnuts, and raisins together in a large bowl.
  • Combine olive oil, vinegar(sirka), honey, oregano, chili powder, mustard(rai), garlic, salt, and black pepper in a glass jar with a lid. Cover jar with lid and shake vigorously until dressing is well mixed. Pour dressing over salad; toss to coat.
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