Raw Collard Green Salad (Marinaded)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 160.6
- Total Fat: 11.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,086.4 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 3.5 g
- Protein: 2.3 g
View full nutritional breakdown of Raw Collard Green Salad (Marinaded) calories by ingredient
Introduction
Directly from The Daily Raw Cafe. This is awesome. And the marinade works well for Spinach as well. Directly from The Daily Raw Cafe. This is awesome. And the marinade works well for Spinach as well.Number of Servings: 4
Ingredients
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1 bunch Collard Greens rinsed and dried.
(approx. 12 large leaves)
MARINADE
¼ cup apple cider vinegar
¼ cup chopped sun-dried tomatoes (about 6 pieces)
¼ cup chopped scallions, white parts only (about 4-5 onions)
1 garlic clove, minced
1 teaspoon red pepper flakes
2 teaspoon sea salt, divided
½ teaspoon black pepper
1/8 cup olive oil
Directions
1 In a large bowl, combine apple cider vinegar, sun-dried tomatoes, scallions, garlic, red pepper flakes, 1 teaspoon sea salt and pepper. Set aside.
2 Take several collard leaves and roll into a cylinder the shape of a fat cigar.
3 Using a knife, cut the through the collard cylinder, making strips. Repeat
steps two and three until you have cut all the collard leaves.
4 Place strips in a large bowl. Pour olive oil on collard strips and sprinkle the remaining 1 teaspoon of salt. Massage the oil and salt into the strips until all are well coated.
5 Transfer the collard strips to the bowl with the apple cider vinegar marinade. Let marinate in the refrigerator for at least 4 hours, but overnight is best.
Servings: 4
Note: The raw collard greens won't get as soft as its cooked counterpart. That's a good thing, cooking your greens gets rid of all the water and nutrients that they provide.
Number of Servings: 4
Recipe submitted by SparkPeople user MILLERSIMPSON.
2 Take several collard leaves and roll into a cylinder the shape of a fat cigar.
3 Using a knife, cut the through the collard cylinder, making strips. Repeat
steps two and three until you have cut all the collard leaves.
4 Place strips in a large bowl. Pour olive oil on collard strips and sprinkle the remaining 1 teaspoon of salt. Massage the oil and salt into the strips until all are well coated.
5 Transfer the collard strips to the bowl with the apple cider vinegar marinade. Let marinate in the refrigerator for at least 4 hours, but overnight is best.
Servings: 4
Note: The raw collard greens won't get as soft as its cooked counterpart. That's a good thing, cooking your greens gets rid of all the water and nutrients that they provide.
Number of Servings: 4
Recipe submitted by SparkPeople user MILLERSIMPSON.
Member Ratings For This Recipe
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CD13242133
