Kale Salad with Bacon and Blue Cheese

(from castro15’s recipe box)

Categories: Salad

Ingredients

  • Kale Salad Ingredients:
  • 6-7 cups chopped fresh kale leaves
  • 1 tablespoon Bertolli Extra Virgin Olive Oil
  • 6-8 slices cooked bacon, chopped
  • 1/2 cup crumbled blue cheese
  • 1/2 cup dried cranberries
  • 1/2 cup toasted chopped pecans
  • 1 batch Red Wine Shallot Vinaigrette (below)
  • Red Wine Shallot Vinaigrette Ingredients:
  • 1/4 cup Bertolli Extra Virgin Olive Oil
  • 2 tablespoons red wine vinegar
  • 1-2 teaspoons honey, to taste
  • 1 teaspoon Dijon mustard
  • pinch of salt and freshly-cracked black pepper
  • 1 small shallot, peeled and finely-chopped

Directions

  1. To Make The Kale Salad:

  2. Toss all ingredients together until combined.
  3. Serve immediately, or cover and refrigerate for up to 8 hours before serving.

  4. To Make The Red Wine Shallot Vinaigrette:

  5. Whisk the olive oil, red wine vinegar, honey, mustard, salt and pepper together in a mixing bowl until completely combined. (Or you can toss everything in a mason jar and give it a good shake.) Stir in the shallot until combined. Taste, and season with extra salt and/or pepper and/or honey, if needed.

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