Shop the Italian Vegetable Salad recipe:
Ingredients:
1 bunch collard greens, chopped
1 bunch kale, chopped
1/2 cup olive oil, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 loaf (6.5 oz.) Italian bread, cubed
1/4 teaspoon garlic salt
2 medium carrots, shredded
2 celery stalks with leaves, chopped
1 mushrooms, sliced
2 cups plum tomatoes
1 bunch radishes, sliced
1 red onion, sliced thinly
1 can (15 oz.) cannellini beans, rinsed and drained
2 sprigs thyme
1 sprig oregano
Shaved parmesan, for serving
Lemon wedges, for serving
Directions:
Step 1
Preheat oven to 375°F.
Step 2
In large bowl, toss bread with 1/4 cup olive oil and 1/4 teaspoon garlic salt. On sheet pan, spread bread cubes in single layer; bake 10 to 12 minutes, until brown and crisp.
Step 3
In large bowl, combine collard greens and kale. Drizzle with ¼ cup olive oil; season with salt and pepper. Gently massage oil into greens. Let sit 15 minutes.
Step 4
Toss in carrots, celery, mushrooms, tomatoes, radishes, red onion, beans, thyme and oregano. Top with croutons and parmesan.
Step 5
Serve with lemon wedges.
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