Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
15 Mins
Total Time
1 Hour 15 Mins
Yield
Makes 8 servings

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

How to Make It

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.

Ratings & Reviews

Tasty yum!

marathonmess
June 10, 2016
The sweetness of the dates and piquant nature of the shallot/mustard dressing - and of course the umami of the bacon - and what's not to like about this salad. I added a handful of fresh pecans and had my meal. Easy and satisfying.