Kale & Bacon Salad with Honey-Horseradish Vinaigrette Recipe

5 4 4
Kale & Bacon Salad with Honey-Horseradish Vinaigrette Recipe
Kale & Bacon Salad with Honey-Horseradish Vinaigrette Recipe photo by Taste of Home
Publisher Photo

Kale & Bacon Salad with Honey-Horseradish Vinaigrette Recipe

Read Reviews
5 4 4
Publisher Photo
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
Featured In: Kale Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min.

Ingredients

  • 10 kale leaves, stems removed, thinly sliced
  • 1/4 cup loosely packed basil leaves, thinly sliced
  • 1/2 cup alfalfa sprouts
  • 4 Jones Dairy Farm Dry-Aged 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

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

Nutritional Facts

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

  • 10 kale leaves, stems removed, thinly sliced
  • 1/4 cup loosely packed basil leaves, thinly sliced
  • 1/2 cup alfalfa sprouts
  • 4 Jones Dairy Farm Dry-Aged 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
  1. Divide kale and basil among eight 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. Yield: 8 servings.
Originally published as Kale & Bacon Salad with Honey-Horseradish Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p11

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Reviews forKale & Bacon Salad with Honey-Horseradish Vinaigrette

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dzz1qy User ID: 6636475 218697
Reviewed Jan. 24, 2015

"Very good!"

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scrapo User ID: 2908723 134685
Reviewed Jun. 21, 2014

"wow yum!"

MY REVIEW
Julisking User ID: 6997730 195922
Reviewed Jan. 6, 2014

"I never knew kale was so yummy. The dressing is great!"

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thisisfun User ID: 1136994 194559
Reviewed Jul. 3, 2013

"Wonderful recipe and a great way to use kale. I used only 1-2 Tbsp of olive oil and didn't notice it was missing."

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