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Chopped Collard and Kale Salad with Lemon-Garlic Dressing

Tasia Malakasis
  • 10 minutes
  • Serves 8

INGREDIENTS

6

strip Bacon, cooked

2

Avocados

4

Carrots

1

bunch Collard greens

2

ear Corn

2 cloves

Garlic

1

bunch Kale

2

Lemons (about 1/4 cup), Juice of

1 pint

cherry tomatoes

4

Eggs, large hard

2 tsp

Dijon mustard

1 tsp

Kosher salt

1/2 cup

Olive oil

1/2 cup

Pecans