Kale & Collard Salad with Lemon Dressing

Hearty greens, like kale and collards, can be dressed and cooled in the fridge—perfect for a make-ahead dinner menu.
kale collard salad with lemon dressing

Recipe by Janet Taylor McCracken

Active TimeTotal TimeServings

20 minutes

1 hour, 20 minutes (includes chilling)



  • 1 tsp. lemon zest, plus 3 tbsp. juice
  • 1 small shallot, finely chopped
  • 2 tsp. Dijon mustard
  • 1 1/2 tsp. honey
  • 1 clove garlic, grated
  • 1/4 cup plus 1 tsp. EVOO
  • 1 bunch each collard greens and red Russian kale (10 to 12 oz. each), center stalks removed and leaves torn, sliced, or chopped
  • 1 cup pecans, toasted


In a large bowl, whisk the lemon zest and juice, shallot, mustard, honey, and garlic; season with salt and pepper. Gradually whisk in 1/4 cup EVOO. Add the greens; season. Using your hands, massage the dressing into the greens until well coated, 1 or 2 minutes. Cover; refrigerate for at least 1 hour for the dressing to absorb. Toss the pecans with the remaining 1 tsp. EVOO; season. Mix the salad and top with the nuts.

This recipe is part of our Southern-Style Ham & Biscuits holiday dinner menu. Get the rest of the recipes here.

3 hour southern style ham biscuits