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

Charles Pierce
Recipe by Southern Living December 2012

Gallery

Credit: Iain Bagwell; Styling: Heather Chadduck

Recipe Summary

hands-on:
15 mins
total:
1 hr 15 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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