Oct 29

Holiday Kale Salad


This salad tastes better the longer it sits. Make it ahead (dressing and all) and store in the fridge. Allow to come to room temperature before serving.

Serves 6

4 ounces bacon, chopped
¼ cup extra virgin olive oil
3 tablespoons rice vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
1 clove garlic, minced
8 cups chopped kale
1 medium pear, thinly sliced
¼ cup dried cranberries
¼ cup chopped walnuts
½ cup diced Manchego cheese

Kosher salt
Freshly ground black pepper

Cook bacon in a nonstick skillet until crispy, transfer bacon and any renderings aside to cool slightly. In a large bowl combine oil, vinegar, mustard, honey and garlic; season with salt and pepper and whisk well. Add cooked bacon to dressing and stir to coat. Add remaining ingredients and toss well.

Nutrition Info Per Serving:
Calories: 297;  Total Fat: 19 grams; Saturated Fat: 5 grams; Total Carbohydrate: 21 grams; 
Sugars: 10 grams; Protein: 14 grams; Sodium:  690 milligrams; Cholesterol: 37 milligrams
; Fiber: 3 grams

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