Maple Bacon Kale Salad
Recipe: #25641
February 12, 2017
Categories: Salads, Vegetable Salad, Bacon, Kale, July 4th, Labor Day, Potluck, Gluten-Free, No Eggs, more
"We enjoyed this salad which I changed slightly from the original recipe printed in Cooking Light (March 2017)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (156.8 g)
- Calories 365.2
- Total Fat - 25.4 g
- Saturated Fat - 9.3 g
- Cholesterol - 59.2 mg
- Sodium - 1342.1 mg
- Total Carbohydrate - 11.5 g
- Dietary Fiber - 1 g
- Sugars - 9 g
- Protein - 22.4 g
- Calcium - 273.4 mg
- Iron - 1 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cook bacon in a skillet over medium heat until crisp; remove bacon and place on paper towels to drain, but reserve 1 tablespoon drippings in skillet.
Step 2
Over low heat whisk in the next 6 ingredients (-pepper) until warm.
Step 3
Place kale in salad bowl and toss with dressing. Add cheese and blueberries and toss.
Tips
No special items needed.
1 Reviews
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