Ingredients

• 1/2 c. olive oil
• Juice of 2 lemons (about 1/4 cup)
• 2 clove garlic
• 2 tsp. Dijon mustard
• 1 tsp. Kosher salt
• 1 bunch collard greens
• 1 bunch kale
• 2 avocados
• 4 carrots
• 4 large hard-boiled eggs
• 2 ear corn
• 1 pt. cherry tomatoes
• 1/2 c. pecans
• 6 strip cooked bacon

Directions

1. In a medium bowl, whisk together first 5 ingredients. Refrigerate dressing for 1 hour.

2. In a large bowl, combine remaining ingredients. Toss gently with reserved lemon-garlic dressing to coat.

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