Sunday, October 27, 2013

Warm Kale Salad with Bacon & Apple


On Thursday I proclaimed I had no new recipes to share, as the caveman and I were having roast chicken and kale salad for dinner. I first made Tummyrumblr's warm kale salad this summer, and enjoyed it so much I hadn't planned on changing it at all.

I still have a surfeit of apples from our tree, though, and I decided to chop one up in lieu of dried cranberries for the salad. I also used the red onion Tummyrumblr suggested, as opposed to the shallot I opted for the first time.

We both thought the salad was even tastier with the apple. The fruit had a really nice texture and flavor, and just added something more (to our palates) than the dried fruit. I think from now on I will always make this salad with either pear or apple, and highly recommend the same!


Warm Kale Salad with Bacon & Apple

5 slices nitrite-free bacon
1/2 red onion, thinly sliced
1 small apple, peeled, cored and chopped
2 tbs. apple cider vinegar
salt & pepper, to taste
6-8 chopped kale
1/3 cup raw cashew pieces

Cook bacon in a large skillet until crisp; remove to paper towels and set aside.

Add red onion and apple to skillet and lower heat slightly. Allow to cook until they have softened, about minute. Add vinegar and stir to combine. Allow to simmer for another minute, then remove from heat. Season with salt and pepper.

Put kale in a large bowl. Crumble cooked bacon and add to bowl, then pout dressing over top. Sprinkle cashews over top and toss to mix before serving.

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