Kale Salad with Bacon and Blue Cheese
- Yield 4
- Prep 15 minutes
- Total 15 minutes
Kale Salad with Bacon and Blue Cheese is a salad recipe on Avoteb. The yield on the card is 4. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 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
Method
Turn all ingredients together until combined.
Plate while it is hot, or cover and refrigerate for up to 8 hours before serving.
Beat 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.) mix in the shallot until combined. Taste, and season with extra salt and/or pepper and/or honey, if needed.
