Kale Bacon and Cranberry Salad
This loaded kale salad features crispy bacon, crunchy almonds, blue cheese and dried cranberries. Easy enough for a weeknight meal, but fancy enough for a holiday dinner.
Servings: 6 -8 servings
Calories: 759kcal
Equipment
- OXO Good Grips Salad Spinner, Medium, Clear
- Olive Oil Dispenser
Ingredients
For the salad
- 1 lb. kale trimmed and cut into ribbons
- 1 cup slivered almonds toasted
- 6 ounces bacon cooked crisp and crumbled
- 4-6 ounces crumbled blue cheese
- 1 cup dried cranberries
For the dressing
- 1/3 cup lemon juice
- 3/4 cup olive oil
- 2 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon sugar
Instructions
- In a large bowl, combine all of the salad ingredients and toss to mix well.
- In a small bowl, whisk together the dressing ingredients until slightly thickened.
- Toss the salad with half of the dressing, adding more as desired to coat evenly. Serve additional dressing on the side.
Nutrition
Serving: 1g | Calories: 759kcal | Carbohydrates: 29g | Protein: 29g | Fat: 60g | Saturated Fat: 22g | Polyunsaturated Fat: 36g | Cholesterol: 85mg | Sodium: 1684mg | Fiber: 4g | Sugar: 18g