Carolina Collard Green Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 208
- Total Fat
- 16
- Saturated Fat
- 3
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 4
- Cholesterol
- 10
- Sodium
- 312
- Total: 30 min
- Active: 30 min
Ingredients
One 1-pound bunch collards
2 tablespoons olive oil
1/4 teaspoon kosher salt
One 4-ounce jar sliced pimientos, drained and coarsely chopped
4 slices bacon, cooked until crisp and crumbled
2 medium carrots, peeled and shaved into ribbons
2 green tomatoes, diced
1/2 small red onion, sliced
Carolina BBQ Vinaigrette:
1/3 cup Carolina barbecue sauce (mustard-based sauce)
1/4 cup olive oil
1 tablespoon honey
1 tablespoon apple cider vinegar
Directions
- Thinly slice the collards and place in a serving bowl. Add the oil and salt and massage the collards until well coated (see Cook’s Note).
- Make the vinaigrette: Whisk together the barbecue sauce, oil, honey and vinegar until smooth.
- Add the pimientos, bacon, carrots, tomatoes and onion to the collards. Drizzle with the vinaigrette. Serve immediately or refrigerate until ready to serve.
Cook’s Note
Don't skip the step of massaging the collards; the process makes them super tender.