Collard Green Salad

Collard Green Salad with Bacon Vinaigrette is flavor packed salad. The bitter green collards are married with sharp red onion, sweet carrots and salty feta cheese, before being dressed in the most delicious bacon salad dressing.

Course Salad

Cuisine American, Southern

Keyword collard green salad

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 160kcal

Author Tanya

Ingredients

1 bunch collard greens (roughly 10-12 leaves) rinsed, dried, stems removes and thinly sliced
2 medium carrots shredded
1 small red onion halved and sliced
1/3 cup feta cheese crumbled

For bacon dressing:

2 slices thick-cut bacon
1 tbsp shallot finely chopped
1 clove garlic finely chopped
3 tbsp apple cider vinegar
1/2 tbsp Dijon mustard
1/2 tbsp maple syrup
salt and black pepper to taste

Instructions

Add sliced collard greens, shredded carrots, sliced red onion, and feta cheese to a large bowl. Set aside.
Prepare the bacon vinaigrette by cooking the bacon slices in a large skillet over medium heat. Flip occasionally until they are brown and crispy. This should take around 8-10 minutes.
Remove the bacon from the skillet and let it cool on a paper towel-lined plate.
Add the finely chopped shallot and garlic to the skillet and sauté over medium heat until they become soft. This should take about 1 minute.
Add the apple cider vinegar to the pan to deglaze it. Use a wooden spoon to scrape any brown bits off the bottom of the pan.
Remove the pan from heat, stir in the Dijon mustard, maple syrup, and season with salt and pepper.
Add 2-4 tablespoons of the dressing to the large mixing bowl with the collards and toss the salad gently until all the ingredients are well mixed and evenly coated with the vinaigrette. Season with salt and pepper to taste.
Top the salad with the cooled bacon bits. Serve and enjoy.

Notes

This recipe uses raw collard greens, which have a slightly bitter taste. If you prefer a milder flavor, blanch the collard greens in boiling water for a minute or two before slicing and adding to the salad.
The salad can be served immediately, but letting it sit for a few hours in the refrigerator will allow the flavors to meld together, creating a more flavorful dish.

Nutrition