This Fresh, Zingy Strawberry Kale Salad Is Always a Crowd-Pleaser
The sliced strawberries and fresh mint give it an extra summery feel, and crumbled bacon and toasted almonds add the perfect amount of crunch.
| Servings | Prep Time |
| 10 servings | 25min. |
| Servings | Prep Time |
| 10 servings | 25min. |
Ingredients
- 1/2 cup olive oil
- 1/3 cup cider vinegar
- 1 tsp honey
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 bunch (about 12 ounces) kale trimmed and chopped (about 14 cups)
- 2 cups fresh strawberries
- 3/4 lbs. bacon strips cooked and crumbled
- 1/4 cup fresh mint minced
- 1 cup feta cheese crumbled
- 1/4 cup slivered almonds toasted
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- For dressing, whisk together first 5 ingredients.
- To serve, place kale, strawberries, bacon and mint in a large bowl; toss with dressing. Sprinkle with cheese and almonds.
Recipe Notes
Nutrition facts per 1-1/3 cups: 231 calories, 19g fat (4g saturated fat), 18mg cholesterol, 399mg sodium, 8g carbohydrate (2g sugars, 2g fibre), 8g protein.
Tip: To toast nuts, bake in a shallow pan at 350° for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
