This Fresh, Zingy Strawberry Kale Salad Is 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.
Strawberry Kale Salad
Strawberry Kale Salad
| Servings | Prep Time |
| 10 servings | 25min. |
| Servings | Prep Time |
| 10 servings | 25min. |
Ingredients
- 1/2 cup olive oil
- 1/3 cup cider vinegar
- 1 tsp honey
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 bunch (about 12 ounces) kale trimmed and chopped (about 14 cups)
- 2 cups fresh strawberries
- 3/4 lbs. bacon strips cooked and crumbled
- 1/4 cup fresh mint minced
- 1 cup feta cheese crumbled
- 1/4 cup slivered almonds toasted
Servings: servings
Units:
Ingredients
Servings: servings Units: |
Instructions
- For dressing, whisk together first 5 ingredients.
- To serve, place kale, strawberries, bacon and mint in a large bowl; toss with dressing. Sprinkle with cheese and almonds.
Recipe Notes
Nutrition facts per 1-1/3 cups: 231 calories, 19g fat (4g saturated fat), 18mg cholesterol, 399mg sodium, 8g carbohydrate (2g sugars, 2g fibre), 8g protein.
Tip: To toast nuts, bake in a shallow pan at 350° for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
