Ingredients

• Salad:
• 4 collard leaves, trimmed and finely chopped
• 1/3 bunch kale, trimmed and chopped
• 1 head romaine lettuce, chopped
• 1/4 small head red cabbage, chopped
• 1 Bosc pear, cubed
• 1/2 Bermuda onion, finely diced
• 1/2 orange bell pepper, diced
• 1/2 Florida avocado - peeled, pitted, and diced
• 1/2 carrot, grated
• 5 cherry tomatoes, halved
• 7 walnut halves, crushed
• 2 tablespoons raisins, or to taste
• Dressing:
• 6 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon wildflower honey
• 1 tablespoon oregano, crushed
• 1 1/2 teaspoons chili powder
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon crushed black peppercorns

Instructions

1. Mix collard greens, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.
2. Combine olive oil, vinegar, honey, oregano, chili powder, mustard, garlic, salt, and black pepper in a glass jar with a lid. Cover jar with lid and shake vigorously until dressing is well mixed. Pour dressing over salad; toss to coat.