Chopped Collard and Kale Salad with Lemon-Garlic Dressing

Ingredients

• ½ 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
• ½ 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.

Source: countryliving.com