Kale & Bacon Salad with Honey-Horseradish Vinaigrette Recipe

Kale & Bacon Salad with Honey-Horseradish Vinaigrette Recipe photo by Taste of Home

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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. —Elizabeth Warren, Oklahoma City, Oklahoma

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Kale & Bacon Salad with Honey-Horseradish Vinaigrette Recipe

Prep: 35 min.

Yield: 8 Servings

35 35

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 California Avocado, peeled and thinly sliced
1 hard-cooked 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

Directions

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

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

Originally published as Kale & Bacon Salad with Honey-Horseradish Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p11