Kale Bacon Salad With Honey Horseradish Vinaigrette Recipes
KALE & BACON SALAD WITH HONEY-HORSERADISH VINAIGRETTE
Totally scrumptious and packed with nutrition, this salad was my response to friends who asked how they could incorporate kale into their diets without sacrificing taste. It is also wonderful made with collard or mustard greens, prepared in the same fashion as the kale, or with a mix of spinach & arugula or watercress. -Elizabeth Warren, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- On a serving platter or individual plates, arrange kale and basil. Top with sprouts, bacon, cheese, avocado, egg and tomatoes., In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; serve immediately.
Nutrition Facts : Calories 236 calories, Fat 15g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 248mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.
RAW KALE SALAD WITH WARM BACON VINAIGRETTE
Steps:
- Lay the bacon in a large skillet over medium heat and cook to your desired crispness, 5 to 10 minutes. Transfer the bacon to a paper towel-lined plate, reserving the drippings and leaving any crunchy bits in the skillet.
- While the bacon cooks, remove the stems from the kale and discard. Roll up the leaves lengthwise and slice crosswise into thin strips. Transfer to a large bowl; add the nuts, chickpeas and Parmesan.
- Return the skillet to medium heat and add back 3 tablespoons of the reserved bacon drippings. (If you don't have 3 tablespoons, make up the difference with olive oil.) Add the shallots and cook for 1 minute, stirring constantly. Whisk in the vinegar, brown sugar and mustard, scraping up any brown bits from the bottom of the skillet. Remove the vinaigrette from the heat and season with salt and pepper.
- Chop the bacon and add it to the bowl. Drizzle in the warm dressing and toss to coat the salad. Serve immediately.
RAW KALE SALAD WITH LEMON-HONEY VINAIGRETTE
This salad is from a local deli / caterer in town, CHOW :D The first time I had it, I was in love with kale. Cooking time is chill time. This is great even the next day. June '13 update: I have made this recipe numerous times by using any nuts & fruit I have on hand. Try using: chopped hazelnuts, combining various fresh fruits with the dried cranberries/ cherries
Provided by Chicagoland Chef du
Categories Salad Dressings
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the four salad ingredients in a large bowl.
- Whisk together the vinaigrette ingredients and toss with the salad. * I like to massage the kale and dressing at this point. Just massage it with both hands for a few minutes. Toss in any additional fruits or berries.
- Refrigerate for at least one hour prior to serving to allow the flavors to develop. Serve and Enjoy!
- This is even better the next day and hold up well w/o wilting.
- NOTE: Use any type of nut or seed or fresh fruit. Try adding mango, watermelon or blueberries to the mix!
Nutrition Facts : Calories 439.4, Fat 36.8, SaturatedFat 4.6, Sodium 46.9, Carbohydrate 26.4, Fiber 4.5, Sugar 10.7, Protein 7.3
HONEY-GINGER KALE SALAD
Made with honey and orange juice, this crunchy salad is surprisingly sweet.
Provided by ChefBillT
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Whisk together vinegar, juice, soy sauce, honey, and ginger in a small bowl. Add oil slowly, whisking constantly until incorporated.
- Put kale in a large bowl. Drizzle with dressing, and mix well. Using your hands, massage kale until softened, wilted, and reduced in volume by about half.
Nutrition Facts : Calories 89 calories, Carbohydrate 10 g, Fat 5.1 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 110.9 mg, Sugar 1.9 g
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