Cherry Kale Salad with Balsamic Vinaigrette
- 6 cups kale leaves, massaged with sea salt
- 6 strips precooked turkey bacon, diced
- 1 cup cherries, pits removed and halved
- ½ cup blueberries
- ½ cup crumbled feta cheese
- ½ cup diced Granny Smith apple
- ¼ cup pecan pieces
- 1 Tbsp. Dijon mustard
- ½ Tbsp. honey
- ½ tsp. dried basil
- ¼ cup balsamic vinegar
- ⅓ cup olive oil
- Salt, to taste
- Black pepper, to taste
Directions1. In a small bowl, add Dijon mustard, honey, basil, balsamic vinegar, olive oil, salt and pepper. Whisk until the oil and vinegar are no longer separated. 1. In a large bowl add kale, bacon, cherries, blueberries, feta cheese, apples and pecan pieces. 1. Serve dressing on the side or toss in right before serving.
To massage kale: Sprinkle kale leaves with a bit of salt and massage with your hands. This will turn tenderize the tough kale leaves.
Calories 370, Total Fat 29g (Saturated 6g, Trans 0g), Cholesterol 30mg, Sodium 460mg, Total Carbohydrate 20g (Dietary Fiber 3g, Sugars 14g), Protein 9g, Vitamin A 50%, Vitamin C 60%, Calcium 15%, Iron 6% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsGluten Free Kid-friendly Main Dish Summer Dairy Free Sodium Smart American Vegetarian Fall Spring Side Dish Salad