Strawberry Kale Salad Recipe

Strawberry Kale Salad Recipe
Strawberry Kale Salad Recipe photo by Taste of Home
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Strawberry Kale Salad Recipe

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This fresh, zingy salad is super easy and always a crowd pleaser! The sliced strawberries and fresh mint give it an extra summery feel, and crumbled bacon and toasted almonds add the perfect amount of crunch. —Luanne Asta, East Hampton, New York
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup olive oil
  • 1/3 cup cider vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 bunch kale (about 12 ounces), trimmed and chopped (about 14 cups)
  • 2 cups sliced fresh strawberries
  • 3/4 pound bacon strips, cooked and crumbled
  • 1/4 cup minced fresh mint
  • 1 cup crumbled feta cheese
  • 1/4 cup slivered almonds, toasted

Directions

For dressing, whisk together first five ingredients.
To serve, place kale, strawberries, bacon and mint in a large bowl; toss with dressing. Sprinkle with cheese and almonds. Yield: 10 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Strawberry Kale Salad in Simple & Delicious June/July 2017

Nutritional Facts

1-1/3 cups: 231 calories, 19g fat (4g saturated fat), 18mg cholesterol, 399mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 8g protein.

  • 1/2 cup olive oil
  • 1/3 cup cider vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 bunch kale (about 12 ounces), trimmed and chopped (about 14 cups)
  • 2 cups sliced fresh strawberries
  • 3/4 pound bacon strips, cooked and crumbled
  • 1/4 cup minced fresh mint
  • 1 cup crumbled feta cheese
  • 1/4 cup slivered almonds, toasted
  1. For dressing, whisk together first five ingredients.
  2. To serve, place kale, strawberries, bacon and mint in a large bowl; toss with dressing. Sprinkle with cheese and almonds. Yield: 10 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Strawberry Kale Salad in Simple & Delicious June/July 2017

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