Description

This Kale Salad with Bacon and Blue Cheese is quick and easy to make, packed with sweet and savory flavors, and so delicious!

Ingredients

Scale

Kale Salad Ingredients:

6–7 cups chopped fresh kale leaves
1 tablespoon Bertolli Extra Virgin Olive Oil
6–8 slices cooked bacon, chopped
1/2 cup crumbled blue cheese
1/2 cup dried cranberries
1/2 cup toasted chopped pecans
1 batch Red Wine Shallot Vinaigrette (below)

Red Wine Shallot Vinaigrette Ingredients:

1/4 cup Bertolli Extra Virgin Olive Oil
2 tablespoons red wine vinegar
1–2 teaspoons honey, to taste
1 teaspoon Dijon mustard
pinch of salt and freshly-cracked black pepper
1 small shallot, peeled and finely-chopped

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Instructions

To Make The Kale Salad:

Toss all ingredients together until combined.
Serve immediately, or cover and refrigerate for up to 8 hours before serving.

To Make The Red Wine Shallot Vinaigrette:

Whisk the olive oil, red wine vinegar, honey, mustard, salt and pepper together in a mixing bowl until completely combined. (Or you can toss everything in a mason jar and give it a good shake.) Stir in the shallot until combined. Taste, and season with extra salt and/or pepper and/or honey, if needed.

Notes

Serving size totally depends on whether this is your main course or a side salad. The serving size I mentioned is for smaller side salads.

Also, feel free to use more/less of the salad ingredients (i.e. bacon, blue cheese, pecans, cranberries) to taste. I tend to just use a handful of each.