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.
Per Serving: 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 servingsCarb Smart Kid-friendly Main Dish Summer Sodium Smart Gluten Free Side Dish Salad Vegetarian Fall Spring Dairy Free American