Wilted Collard Greens Salad
Honey-Ricotta Crispbread
Ingredients
- ½ cup vegan olive oil vinaigrette
- 1 Tbsp organic Dijon mustard
- ½ (32-oz) pkg shredded collard greens, about 11 cups
- 1 cup pecan halves
- 2 red apples, thinly sliced
- 2 carrots, shaved
- 2 shallots, thinly sliced
- 1 cup shaved Parmesan cheese
Instructions
- Whisk together vinaigrette and mustard in a large bowl. Add greens, and stir to coat. Let stand 5 minutes.
- Toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant, stirring often.
- Add apples, carrots, shallots, and nuts to greens; toss. Sprinkle each serving with cheese. Serve immediately.
Side Dish Ingredients
- ¾ cup ricotta cheese
- 6 slices multigrain crispbread
- 2 Tbsp honey
- 1 tsp dried crushed rosemary
Side Dish Instructions
- Spread ricotta on crispbread slices; drizzle with honey, and sprinkle with rosemary.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
378
|
110
|
488
|
| Fat (g) | 30 | 4 | 34 |
| Sat. Fat (g) | 6 | 3 | 9 |
| Protein (g) | 10 | 6 | 16 |
| Carb (g) | 21 | 15 | 36 |
| Fiber (g) | 7 | 3 | 10 |
| Sodium (mg) | 475 | 91 | 566 |
| T. Sugs (g) | 10 | 6 | 16 |
| A. Sugs (g) | 0 | 6 | 6 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
