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Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Shredded Kale Salad with Bacon and Dates

Pair a rustic soup with this hearty winter Shredded Kale Salad with Bacon and Dates that's dressed with a red wine vinaigrette.

Southern Living DECEMBER 2012

  • Yield: Makes 8 servings
  • Hands-on: 15 Minutes
  • Total: 1 Hour, 15 Minutes

Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 small shallot, minced
  • 3 cups shredded kale
  • 11 Medjool dates, pitted and cut into thin slices
  • 3 bacon slices, cooked and crumbled

Preparation

Whisk together olive oil, vinegar, mustard, lemon juice, salt, freshly ground pepper, and minced shallot in a large serving bowl until smooth. Add shredded kale, and toss to coat. Cover and chill 1 to 2 hours. Toss in dates and bacon just before serving.

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Shredded Kale Salad with Bacon and Dates Recipe

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