I promised a post-Valentine’s Day kale salad to help with the chocolate detoxing, so here it is. Are you on the kale bandwagon? I’ve been on it for a while. I’ve mostly used it in soups, or sauteed it, but as of late, I love it raw. You can use any type of kale, chop it up really fine, and toss it in a salad, or you can use baby kale. These leafy greens are guaranteed not to go limp and lifeless underneath your salad dressing. It’s nice and sturdy. Pair it with salty, thick cut bacon, chewy, tart dried cranberries, some red onion, and creamy feta cheese, and you’ve got one addicting salad. It’s just what the doctor ordered after all that gluttony last week. 😆
Some time back, I came across Earthbound Farms’ pre-washed organic baby kale leaves, and I’m crazy about it. It’s a lot less work than getting a bunch of kale and chopping it up. I live for pre-washed lettuce! I microwaved my bacon slices because it’s much less messy, and because I wasn’t planning to use bacon drippings in my dressing. If you’d like to fry your bacon the old fashioned way and make a warm vinaigrette, check out the dressing for my Spinach Salad with Warm Maple Bacon Vinaigrette. I used a regular old red wine vinaigrette this time, and it was just great.
Whether you’re a kale lover or a kale tolerator, I think this salad will win you over. The addition of alluring ingredients like bacon, dried cranberries, and feta cheese definitely make kale more pleasing for you tolerators. Give it a shot, I think you’ll love it. 😉
- 4 cups pre-washed organic baby kale (I used Earthbound Farms)
- 3 slices thick cut bacon, cooked and crumbled
- ⅓ cup dried cranberries
- ¼ cup crumbled feta cheese
- ¼ cup thinly sliced red onion
- 2 tablespoons red wine vinegar
- 2 teaspoons maple syrup
- 1 teaspoon dijon mustard
- 1 tablespoon extra virgin olive oil
- salt and pepper, to taste
- Place all salad ingredients in a large bowl; set aside.
- In a small bowl, combine the red wine vinegar, maple syrup, and dijon mustard with a whisk. Whisking constantly, slowly drizzle in the olive oil. Add salt and pepper to taste. Pour the dressing over the salad and toss. Serve immediately.