Kale & Bacon Salad with Honey-Horseradish Vinaigrette

  Lunch

Totally scrumptious and packed with nutrition, this salad was my response to friends who asked how they could incorporate kale into their diets without sacrificing taste. It is also wonderful made with collard or mustard greens, prepared in the same fashion as the kale, or with a mix of spinach & arugula or watercress.

Kale & Bacon Salad with Honey-Horseradish Vinaigrette

Average Rating: 4.2

TOTAL TIME: Prep: 35 min.
YIELD: 8 servings.

Ingredients

  • 10 kale leaves, stems removed, thinly sliced
  • 1/4 cup loosely packed basil leaves, thinly sliced
  • 1/2 cup alfalfa sprouts
  • 4 bacon strips, cooked and crumbled
  • 1/2 cup crumbled feta cheese
  • 1/2 medium ripe avocado, peeled and thinly sliced
  • 1 hard-boiled large egg, chopped
  • 1 cup grape tomatoes, chopped

  • VINAIGRETTE:
  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons prepared horseradish
  • 2 tablespoons honey
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons spicy brown mustard
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • Dash salt

Instructions

  • 1. Divide kale and basil among 8 salad plates. Top with sprouts, bacon, cheese, avocado, egg and tomatoes.
  • 2. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salads; serve immediately.

Nutrition Facts

1 serving: 236 calories, 15g fat (3g saturated fat), 34mg cholesterol, 248mg sodium, 21g carbohydrate (6g sugars, 4g fiber), 8g protein.

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