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20 minute dinner recipes

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Kale Salad with Bacon-Blue Cheese Vinaigrette

http://www.eatingwell.com/recipes/kale_salad_bacon_blue_cheese_vinaigrette.html

From EatingWell:  January/February 2014

Hot roasted potatoes in this healthy kale salad recipe wilt the kale just enough to make it tender. Bacon and blue cheese layer on smoky, salty flavors to stand up to the flavor of the kale. Go for a strong blue cheese—we enjoy the tanginess of Maytag. Serve this salad with steak or chicken.

6 servings, about 1 1/3 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Preheat oven to 400°F.
  2. Toss potatoes, 1 tablespoon oil, thyme and 1/4 teaspoon each salt and pepper in a large bowl. Spread out on a large baking sheet (reserve the bowl). Roast the potatoes, stirring once or twice, until tender and browned, 15 to 20 minutes.
  3. Place kale in the large bowl, add the hot potatoes and let stand for several minutes, tossing occasionally, until the potatoes are warm but not hot.
  4. Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, blue cheese, shallot, mustard, parsley and the remaining 1/4 teaspoon salt and pepper in a small bowl. Drizzle the dressing over the warm salad. Add bacon, endive and currants (or cranberries); toss to combine. Serve immediately.

Nutrition

Per serving : 218 Calories; 11 g Fat; 2 g Sat; 7 g Mono; 8 mg Cholesterol; 26 g Carbohydrates; 8 g Protein; 4 g Fiber; 390 mg Sodium; 886 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1/2 fruit, 1 1/2 vegetable, 1 fat