Collard, Carrot, and Raisin Salad | Dorothy Lane Market

Collard, Carrot, and Raisin Salad

PREP TIME 10 mins
COOK TIME 45 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Sep 28th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 2 cups collard greens, cut into 1-inch pieces
  • 1 cup carrots, shredded
  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • ½ shallot, thinly sliced
  • ¼ tsp crushed red pepper flakes
  • ¼ cup raisins
  • ½ cup crushed pineapple
  • ¼ cup orange juice
  • 3 Tbsp cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • ¼ salt and pepper, to taste
  • ⅓ cup peanuts

INSTRUCTIONS

1
In a bowl, combine the greens and carrots. In a sauté pan, heat the olive oil, shallots, and red pepper flakes over medium heat until they start to sizzle.
2
Add the raisins, pineapple, orange juice, vinegar, Dijon, and honey to the sauté pan.
3
Season to taste with the salt and pepper.
4
Bring mixture up to a boil then pour over the greens.
5
Toss and chill at least 30 minutes before serving and up to overnight. Add peanuts before serving.

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Collard, Carrot, and Raisin Salad

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 45 mins
SERVINGS 4

INGREDIENTS

  • 2 cups collard greens, cut into 1-inch pieces
  • 1 cup carrots, shredded
  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • ½ shallot, thinly sliced
  • ¼ tsp crushed red pepper flakes
  • ¼ cup raisins
  • ½ cup crushed pineapple
  • ¼ cup orange juice
  • 3 Tbsp cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • ¼ salt and pepper, to taste
  • ⅓ cup peanuts

INSTRUCTIONS

1
In a bowl, combine the greens and carrots. In a sauté pan, heat the olive oil, shallots, and red pepper flakes over medium heat until they start to sizzle.
2
Add the raisins, pineapple, orange juice, vinegar, Dijon, and honey to the sauté pan.
3
Season to taste with the salt and pepper.
4
Bring mixture up to a boil then pour over the greens.
5
Toss and chill at least 30 minutes before serving and up to overnight. Add peanuts before serving.

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