Kale Salad with Bacon and Blue Cheese
Total Time
15 minutes
Prep Time
15 minutes
Rating
4.8 out of 5 stars
(5)
Ingredients
4 servings
- 6-7 cups chopped fresh kale leaves
- 1 tablespoon Bertolli Extra Virgin Olive Oil
- 6-8 slices cooked bacon, chopped
- 1/2 cup crumbled blue cheese
- 1/2 cup dried cranberries
- 1/2 cup toasted chopped pecans
- 1 batch Red Wine Shallot Vinaigrette (below)
- 1/4 cup Bertolli Extra Virgin Olive Oil
- 2 tablespoons red wine vinegar
- 1-2 teaspoons honey, to taste
- 1 teaspoon Dijon mustard
- pinch of salt and freshly-cracked black pepper
- 1 small shallot, peeled and finely-chopped
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Preparation
Step 1
To Make The Kale Salad:
Step 2
Toss all ingredients together until combined.
Step 3
Serve immediately, or cover and refrigerate for up to 8 hours before serving.
Step 4
To Make The Red Wine Shallot Vinaigrette:
Step 5
Whisk the olive oil, red wine vinegar, honey, mustard, salt and pepper together in a mixing bowl until completely combined. (Or you can toss everything in a mason jar and give it a good shake.) Stir in the shallot until combined. Taste, and season with extra salt and/or pepper and/or honey, if needed.
Step 6
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