Whether you’re a full time vegetarian or just a lover of light summer salads, this is perfect #MeatlessMonday recipe for you! Collard have quickly become one of my absolute favorite green s– the leaves are sturdy + work great as wrap! Using a couple leaves of greens turns this wrap into a salad that can be eaten on-the-go + with one hand- what could be better than that?! This combo of strawberry, goat cheese + balsamic reduction is a classic summer salad as is, but feel free to toss in some sliced chicken or avocado if you want a more filling meal. This wrap can be prepped in advance as well, simply wrap the greens in aluminum foil + store in the fridge overnight!
INGREDIENTS
½ cup Strawberries [sliced]
1.5 ounces Goat Cheese
2 tbsp Walnuts
¾ cup Balsamic Vinegar
3 Collard Green Leaves
Black Pepper to taste
DIRECTIONS
1] Slice the strawberries, wash the greens + remove the stalks
2] In a small pot, bring the balsamic vinegar up to a boil. Once boiling, reduce the heat + simmer until the balsamic forms a syrup. To check it it’s finished, dip the back of a spoon + see if the balsamic reduction is thick enough for you to swipe a finger across the spoon without dripping.
3] Stack the collard greens on a sheet parchment or foil , fill with the strawbs, walnuts + goat cheese. Sprinkle some fresh cracked black pepper over the top + drizzle on the balsamic reduction.
4] Wrap it up! Wraps can be stored in the fridge overnight! Extra balsamic reduction can be stored in an airtight container in the fridge for up to a week.
PIN + SAVE FOR LATER!
+ Teresa [@tasandoval], OSU CHAARG
Leave a Reply