Best 3 Raw Kale Salad With Warm Bacon Vinaigrette Recipes
Indulge in a symphony of flavors with our Raw Kale Salad with Warm Bacon Vinaigrette, where the crisp, peppery kale meets the smoky, savory bacon in a delightful dance of textures and tastes. Complementing the vibrant kale, this salad features a medley of sweet apples, crunchy walnuts, and tangy cranberries, all tossed in a warm bacon vinaigrette that brings everything together in perfect harmony. As a bonus, we've included three additional recipes to tantalize your taste buds. Try the refreshing Lemon Tahini Dressing for a lighter option, or dive into the creamy, flavorful Avocado Dressing for a decadent treat. And if you're looking for a zesty kick, the tangy Orange Vinaigrette will add a burst of citrusy goodness to your salad. No matter your preference, these recipes offer a delightful journey for your palate.
Check out the recipes below so you can choose the best recipe for yourself!
KALE AND BUTTERNUT SQUASH SALAD WITH WARM BACON VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Whisk the vinegar, honey and a pinch of salt and pepper in a large bowl. Add the kale, red onion and squash and toss. Massage with your fingers until everything is evenly coated and the kale softens slightly.
- Heat the olive oil in a small saucepan over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 10 to 12 minutes. Remove from the heat and stir in the rosemary. Let sit until it stops sizzling, about 1 minute.
- Using a slotted spoon, transfer the bacon pieces to the salad. Pour the bacon drippings into a small bowl; you should have about 5 tablespoons (if you don't, add more olive oil to make up the difference). Add the warm bacon drippings to the salad and toss well; season with salt and pepper. Top with the pomegranate seeds.
RAW KALE SALAD WITH WARM BACON VINAIGRETTE
Steps:
- Lay the bacon in a large skillet over medium heat and cook to your desired crispness, 5 to 10 minutes. Transfer the bacon to a paper towel-lined plate, reserving the drippings and leaving any crunchy bits in the skillet.
- While the bacon cooks, remove the stems from the kale and discard. Roll up the leaves lengthwise and slice crosswise into thin strips. Transfer to a large bowl; add the nuts, chickpeas and Parmesan.
- Return the skillet to medium heat and add back 3 tablespoons of the reserved bacon drippings. (If you don't have 3 tablespoons, make up the difference with olive oil.) Add the shallots and cook for 1 minute, stirring constantly. Whisk in the vinegar, brown sugar and mustard, scraping up any brown bits from the bottom of the skillet. Remove the vinaigrette from the heat and season with salt and pepper.
- Chop the bacon and add it to the bowl. Drizzle in the warm dressing and toss to coat the salad. Serve immediately.
KALE & BACON SALAD WITH HONEY-HORSERADISH VINAIGRETTE
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
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- On a serving platter or individual plates, arrange kale and basil. Top with sprouts, bacon, cheese, avocado, egg and tomatoes., In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; serve immediately.
Nutrition Facts : Calories 236 calories, Fat 15g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 248mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.
Tips:
- Use a variety of kale for different textures and flavors. Dinosaur kale has a more tender texture, while curly kale is more hearty.
- Massage the kale with olive oil and salt to help break down the tough fibers and make it more tender.
- Use a sharp knife to thinly slice the kale. This will help it absorb the dressing better.
- For a more flavorful dressing, use bacon fat instead of olive oil.
- Add other vegetables to the salad for a more colorful and nutritious dish.
- Serve the salad immediately or chill it for later.
Conclusion:
Raw kale salad with warm bacon vinaigrette is a delicious and healthy dish that is perfect for a light lunch or dinner. The kale is packed with nutrients, and the bacon vinaigrette adds a smoky and savory flavor. This salad is also very versatile, so you can add other vegetables or toppings to your liking. If you are looking for a new way to enjoy kale, this salad is definitely worth trying. You can experiment with different types of kale, dressings, and toppings to create a salad that is perfect for your taste.
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