In a bowl, combine the greens and carrots. In a sauté pan, heat the olive oil, shallots, and red pepper flakes over medium heat until they start to sizzle.
2
Add the raisins, pineapple, orange juice, vinegar, Dijon, and honey to the sauté pan.
3
Season to taste with the salt and pepper.
4
Bring mixture up to a boil then pour over the greens.
5
Toss and chill at least 30 minutes before serving and up to overnight. Add peanuts before serving.
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Collard, Carrot, and Raisin Salad
PREP TIME10 mins
COOK TIME45 mins
SERVINGS4
INGREDIENTS
2cups
collard greens, cut into 1-inch pieces
1cup
carrots, shredded
2Tbsp
DLM Extra-Virgin Olive Oil
½
shallot, thinly sliced
¼tsp
crushed red pepper flakes
¼cup
raisins
½cup
crushed pineapple
¼cup
orange juice
3Tbsp
cider vinegar
1tsp
Dijon mustard
1tsp
honey
¼
salt and pepper, to taste
⅓cup
peanuts
INSTRUCTIONS
1
In a bowl, combine the greens and carrots. In a sauté pan, heat the olive oil, shallots, and red pepper flakes over medium heat until they start to sizzle.
2
Add the raisins, pineapple, orange juice, vinegar, Dijon, and honey to the sauté pan.
3
Season to taste with the salt and pepper.
4
Bring mixture up to a boil then pour over the greens.
5
Toss and chill at least 30 minutes before serving and up to overnight. Add peanuts before serving.