Virgin Vegan author, Linda Long interviews REAL founder, Caryn Hartglass.
Here is another blended salad recipe. The variations are infinite. When I make blended salads, in addition to leafy greens, the featured ingredient, I include at least one fruit and one fat. This recipe has collard greens, three fruits (pear, banana, raspberries), and one fat (walnuts). |
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Collard Leaves, raw, about 4 leaves with stalks.
1/2 cup frozen raspberries
1 ripe pear, cored, cut in chunks (with peel if organic)
1 ripe banana
1/4 cup raw walnuts
1 cup water
1/2 cup frozen raspberries
1 ripe pear, cored, cut in chunks (with peel if organic)
1 ripe banana
1/4 cup raw walnuts
1 cup water
In a blender, add the banana, pear, raspberries, walnuts and water. Blend until smooth. Add one collard leaf at a time and blend well. Add ice if desired. Pour into a tall glass or a container to take with you on the go.
