Photo: Iain Bagwell; Styling: Heather Chadduck
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.
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Tasty yum!