Shredded Kale Salad with Bacon and Dates |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Pair a rustic soup with this hearty winter Shredded Kale Salad with Bacon and Dates that's dressed with a red wine vinaigrette. Ingredients:
3 tablespoons olive oil |
2 tablespoons red wine vinegar |
1 teaspoon dijon mustard |
1 teaspoon lemon juice |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 small shallot, minced |
3 cups shredded kale |
11 medjool dates, pitted and cut into thin slices |
3 bacon slices, cooked and crumbled |
Directions:
1. Whisk together olive oil, vinegar, mustard, lemon juice, salt, freshly ground pepper, and minced shallot in a large serving bowl until smooth. Add shredded kale, and toss to coat. Cover and chill 1 to 2 hours. Toss in dates and bacon just before serving.
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