Kale Salad with Bacon
Kale Salad with Bacon is a vibrant dish that combines the earthy crunch of fresh kale with the savory richness of crispy bacon, all brought together by a zesty lemon vinaigrette. This salad not only dazzles at gatherings but also makes for a nutritious meal prep option. With its stunning visual appeal and irresistible flavors, it’s sure to be a hit among friends and family. Perfect for any occasion, this recipe is simple yet impressive, making it an essential addition to your culinary repertoire.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 4 cups kale, chopped (about 1 bunch)
- 4 slices thick-cut bacon
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/4 cup Parmesan cheese, grated
- 2 tbsp lemon juice (freshly squeezed)
- 3 tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Prepare the Kale: Wash and tear kale leaves into bite-sized pieces. Massage gently to soften.
- Cook the Bacon: In a skillet over medium heat, cook diced bacon until crispy (6-8 minutes). Drain excess fat while leaving some for flavor.
- Add Vegetables: Toss in cherry tomatoes and sliced red onion with the bacon in the skillet; sauté for about 2 minutes until warm.
- Make the Dressing: Whisk together lemon juice, olive oil, salt, and pepper in a bowl until emulsified.
- Combine: In a large bowl, mix kale with the warm bacon mixture and dressing. Top with grated Parmesan cheese and toss gently until evenly coated.
- Serve: Transfer to a serving platter or individual bowls.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg
Keywords: Feel free to add seasonal vegetables or nuts for added texture. For vegetarian options, substitute bacon with roasted chickpeas or smoked tempeh.