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Lacinato Kale Salad with Warm Bacon Vinaigrette

Lacinato Kale Salad with Warm Bacon Vinaigrette

Cost $12, save $8

Source: Recommended by CookPal

  • 10 Min
  • 6 Servings
  • $12

INGREDIENTS

  • Vegetables

    • 2 bunches lacinato kale
    • 1/3 cup red onion

  • Fruits & Nuts

    • 1/2 cup dried apricots
    • 1/2 cup slivered almonds

  • Meat

    • 3 slices bacon

  • Condiments & Spices

    • 1 clove garlic
    • 2 tablespoons olive oil
    • 1/4 cup balsamic vinegar
    • 1/2 teaspoon Dijon mustard
    • 🧂 1 pinch salt
    • 1 pinch ground black pepper
    • 1/8 teaspoon red pepper flakes

STEPS

1

Wash kale in cold water and pat dry with paper towels. Using a sharp knife, remove stems and coarse veins, and chop kale into bite-sized pieces. Place chopped kale and red onion slices in a large salad bowl, and set aside.

2

For dressing, cook bacon in a skillet over medium heat until browned and crispy, 5 to 7 minutes. Remove bacon from the skillet, chop, and reserve.

3

To the bacon drippings in the same skillet, add only enough olive oil to equal 1/4 cup. Heat the combined drippings and the olive oil over medium heat until hot. Stir in the minced garlic and cook about 30 seconds.

4

Remove the skillet from the heat and stir in balsamic vinegar, Dijon mustard, salt and pepper to taste, and red pepper flakes, to taste.

5

Pour mixture over torn kale and onion slices, and stir until well coated with the hot dressing. Add chopped apricots, blanched slivered almonds, and red bell pepper strips.

6

Give the salad a final toss, and garnish with reserved chopped bacon.

NUTRIENTS

Per 1 serving

🔥

183

Calories

  • 6
    Protein
  • 17
    Carbs
  • 11
    Fats

💡 Consider massaging the kale with olive oil before tossing with the dressing to make it tender.Blanching the almonds briefly can improve their texture and flavor.Add cooked chicken or tofu for a well-balanced main dish option.Serve immediately for optimal texture or cover and refrigerate for up to a few hours if preparing ahead.