Kale-and-Collards Salad

• Gluten free

• Meat

  • 6 cup Bacon, cooked slices

• Produce

  • 2 cup Avocados
  • 3 cup Bartlett pears
  • 1 bunch Collard greens, fresh
  • 3/4 cup Cranberries, sweetened dried
  • 1 small 1 tablespoon small head Radicchio
  • 1 bunch Tuscan kale

• Condiments

  • 1 cup Lemon dressing
  • 1 tbsp Lemon juice, fresh

• Nuts & Seeds

  • 3/4 cup Pecans, toasted

Found on myrecipes.com

Description

Directions

• Trim and discard tough stalks from centers of collard and kale leaves; stack leaves, and roll up, starting at 1 long side. Cut into 1/4-inch-thick slices. Toss collards and kale with cranberries and Lemon Dressing in a large bowl. Cover and chill 1 hour. Toss together pears and next 2 ingredients just before serving. Toss pear mixture, radicchio, pecans, and bacon with collard mixture. Serve immediately.