Tuscan Kale Salad with Warm Bacon Dressing

1. 1

   Rinse the kale in cold water and pat it dry with paper towels.

2. 2

   With a sharp knife, remove the stems and coarse veins, then chop the kale into bite-sized pieces.

3. 3

   Place the chopped kale and red onion slices in a large salad bowl and set aside.

4. 4

   For the dressing, cook the bacon in a skillet over medium heat until browned and crispy, 5 to 7 minutes.

5. 5

   Remove the bacon from the skillet, chop it, and reserve.

6. 6

   In the same skillet with the bacon drippings, add just enough olive oil to make a total of 1/4 cup.

7. 7

   Heat the combined drippings and olive oil over medium heat until hot.

8. 8

   Stir in the minced garlic and cook for about 30 seconds.

9. 9

   Take the skillet off the heat and stir in the balsamic vinegar, Dijon mustard, salt and pepper to taste, and red pepper flakes to taste.

10. 10

    Pour the mixture over the torn kale and onion slices, and stir until they are well coated with the hot dressing.

11. 11

    Add the chopped apricots, blanched slivered almonds, and red bell pepper strips.

12. 12

    Give the salad a final toss and garnish with the reserved chopped bacon.

• Calories 238.21 kcal Moderate
• Protein 9.23 g Moderate
• Carbs 29.35 g Moderate
• Total Fat 11.22 g Moderate
• Saturated Fat 1.37 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 2.76 mg Low Source
• Sodium 97.83 mg Low Source
• Fiber 5.81 g Good Source
• Sugar 12.22 g High
• Added Sugar 0.04 g Low Source
• Calcium 185.37 mg Moderate
• Iron 2.93 mg Moderate
• Potassium 254.08 mg Low Source
• Vitamin A 5360.77 mcg_rae Good Source
• Vitamin C 157.8 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Mustard
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷