Kale-and-Collards Salad

Ingredients

• 2  avocados diced peeled
• 3  bartlett pears sliced
• 8 oz collard greens fresh
• 6 slices bacon crumbled cooked
• 8 oz tuscan kale 
• 10 servings lemon dressing 
• 1 tablespoon juice of lemon fresh
• 0.8 cup pecans toasted chopped
• 1 small head radicchio thinly shredded
• 0.8 cup cranberries dried sweetened

Equipment

• bowl

Directions

1. Trim and discard tough stalks from centers of collard and kale leaves; stack leaves, and roll up, starting at 1 long side.
2. 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.
3. Toss together pears and next 2 ingredients just before serving. Toss pear mixture, radicchio, pecans, and bacon with collard mixture.
4. Serve immediately.