Fresh Collard Green Salad with ‘Mango Mango’ Vinaigrette September 06 2012
Sauté 3 cups of shredded or chopped collards in a tablespoon of olive oil until they are just slightly tender.
Add 4 slices of chopped crunchy (turkey, pork or tofu bacon) bacon.
Slice or dice in 1/4 cup of of red onions.
Now pour on just a little ‘Mango Mango’ Vinaigrette to taste, toss and add crumbled feta atop.