Berry and Bacon Kale Salad with Blackberry Jam Vinaigrette
- 1 tablespoon red wine vinegar
- 1 tablespoon whole grain Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon seedless blackberry jam
- 5 to 6 cups chopped kale, ribs removed and just leaves chopped or cut into shreds)
- 3 to 5 slices of bacon (depending on your bacon craving), cooked and crumbled
- One handful of raspberries or chopped strawberries (about 2/3 cup)
- One handful of blackberries or blueberries (about 2/3 cup)
- 1/3 cup crumbled feta or goat cheese
- This recipe is gluten-free
- Produce
- Blackberries or blueberries (1 handful)
- Kale (5 cups)
- Raspberries or chopped strawberries (1 handful)
- Meat
- Bacon (3 slices)
- Condiments
- Blackberry jam, seedless (1 tablespoon)
- Dijon mustard, whole grain (1 tablespoon)
- Red wine vinegar (1 tablespoon)
- Cooking & Baking
- Olive oil, extra-virgin (1 tablespoon)
- Dairy
- Feta or goat cheese (1/3 cup)
Preparation
Read recipe preparation on recipegirl.com
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Recipe Stats
Published June 25, 2012 (7 months ago).
64 people saved this recipe.
