Kale Salad with Sweet Dijon Vinaigrette
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
  • 6 slices smoked bacon, chopped
  • 4 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • ½ teaspoon sugar or sugar substitute
  • ½ cup extra-virgin olive oil
  • 2 bunches kale
  • ½ cup cubed white cheddar cheese
  • ½ cup blueberries
  • ½ cup strawberries, chopped
  • 1 apple, thinly sliced
  • ½ cup slivered almonds, toasted
  • Crackers, for serving
Instructions
  1. In a skillet over medium-high heat, add the bacon pieces and fry until crisp, about 5 minutes. Drain the bacon and discard the grease.
  2. For the vinaigrette: In a large mixing bowl, whisk the vinegar, mustard, lemon juice, and sugar together. While whisking, drizzle the olive oil into the bowl.
  3. Add the kale to the mixing bowl and toss in the dressing, coating every leaf. Place in the refrigerator for 4 hours or overnight.
  4. Assemble the salad by adding the rest of the ingredients to the mixing bowl and combine with the kale. Serve with crackers.
Notes
My ingredient list is for four small appetizer salads, but if you want to serve this as a dinner entrée, increase the quantity of ingredients. Cook and prep time does not include marination.
Recipe by Acadiana Table at https://acadianatable.com/2022/07/25/kale-salad-sweet-dijon-vinaigrette/