Ingredients
The following ingredients have 4 Servings
- 6 cups lightly packed collard green leaves, chopped
- 1 – 15.5 oz. can black-eyed peas, drained and rinsed
- 1 cup fire roasted petite diced tomatoes, drained
- 4 Tablespoons apple cider vinegar
- 2 Tablespoons water
- 1 Tablespoon white wine vinegar
- 1 teaspoon tahini
- 1 teaspoon minced garlic
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1/8 teaspoon dried dill weed
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme leaves
- ½ teaspoon red pepper flake
- ½ teaspoon maple syrup
- 2 teaspoons miso
- ½ teaspoon sea salt (+/- to taste) *
- 1/8 teaspoon black pepper
Instruction
- Add all the dressing ingredients into a bowl, whisk well to combine, then set aside.
- Remove the thick, tough center vein of the collard green leaves, then chop the leaves into random sized small pieces and strips. You want to create some randomness in sizes and shapes. This improves the structure of the salad, so all the pieces are not uniform and stick together. Then add the chopped collard greens, black-eyed peas and fire roasted tomatoes to a bowl, mix well to evenly distribute, then drizzle half of the dressing over mixture. Mix well. Then drizzle additional dressing over the mixture as needed to dress the salad. You may or may not have some dressing left over.
- Best served at room temperature.Can be served cold from the refrigerator. If refrigerated, remove the salad from the fridge and allow to sit for 30 minutes. This allows the seasonings to wake up. Add any remaining dressing (if needed) and gently toss.
