In a large bowl, toss together collards, celery, onion, bell pepper, and blueberries and avocado. Pour dressing over vegetables; toss to coat all vegetables. Cover and chill for 1 hour. Just before serving, toss with walnuts.
Homemade Balsamic Vinaigrette Dressing
- 1 tablespoon extra virgin olive oil
- 1.5 tablespoon balsamic vinegar
- 1 teaspoon Dijon
- 1 teaspoon Italian herb seasoning
- 1 teaspoon fresh squeezed lemon
- 1/4 teaspoon minced garlic (opt.)
Yield: 1 serving