Kale Bacon and Cranberry Salad Recipe

Cooking Directions

• STEP 1.Start by washing and drying the kale leaves. Remove the tough stems and chop the leaves into bite-sized pieces.
• STEP 2.In a large skillet, cook the bacon until crispy. Remove from the skillet and let it cool. Once cooled, crumble the bacon into small pieces.
• STEP 3.In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the vinaigrette.
• STEP 4.In a large salad bowl, combine the kale, bacon, cranberries, and vinaigrette. Toss well to coat all the ingredients.
• STEP 5.Let the salad sit for a few minutes to allow the flavors to meld together. Serve and enjoy!

Cooking Tips

• Massage the kale leaves with a little olive oil before chopping to help soften them and reduce bitterness.
• For added crunch, you can sprinkle some toasted nuts or seeds on top of the salad.
• If you prefer a vegetarian version, you can omit the bacon and add some crumbled feta cheese for extra flavor.

Storage and Serving

• This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• If the salad becomes slightly wilted, you can refresh it by tossing it with a little more vinaigrette before serving.
• Serve the salad as a side dish with grilled chicken or fish, or enjoy it as a light and healthy lunch on its own.