Lacinato Kale Salad with Warm Bacon Vinaigrette

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This lacinato kale salad with warm bacon vinaigrette is made with the Italian relative to its more common “cousin”, curly kale. Lacinato is a deep blue-green color, with a puckered surface, and like its cousin, it is a sturdy green, full of nutrients, that can stand up to a warm vinaigrette—a nice change from lettuce salads. Enjoy this hearty salad as a side, or add a little cooked chicken, if you’d like some protein, for a complete meal.

By Brenda Venable
Published on June 22, 2024
overhead view of kale salad with bacon, red onion, slivered almonds, and dried apricots
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

Salad

  • 2 bunches lacinato kale

  • 1/3 cup thinly sliced red onion (see Note)

  • 1/2 cup chopped dried apricots

  • 1/2 cup blanched slivered almonds

  • 1/2 red bell pepper, cored, seeded and sliced into thin strips

Dressing

  • 3 slices bacon

  • 1 clove garlic, minced

  • 2 tablespoons olive oil (see Note)

  • 1/4 cup balsamic vinegar

  • 1/2 teaspoon Dijon mustard

  • 1 pinch salt, or to taste

  • 1 pinch freshly ground black pepper, or to taste

  • 1/8 teaspoon red pepper flakes, or to taste

Directions

  1. Wash kale in cold water and pat dry with paper towels. Using a sharp knife, remove stems and coarse veins, and chop kale into bite-sized pieces. Place chopped kale and red onion slices in a large salad bowl, and set aside.

  2. For dressing, cook bacon in a skillet over medium heat until browned and crispy, 5 to 7 minutes. Remove bacon from the skillet, chop, and reserve.

  3. To the bacon drippings in the same skillet, add only enough olive oil to equal 1/4 cup. Heat the combined drippings and the olive over medium heat until hot. Stir in the minced garlic and cook about 30 seconds.

  4. Remove the skillet from the heat and stir in balsamic vinegar, Dijon mustard, salt and pepper to taste, and red pepper flakes, to taste.

  5. Pour mixture over torn kale and onion slices, and stir until well coated with the hot dressing. Add chopped apricots, blanched slivered almonds, and red bell pepper strips.

  6. Give the salad a final toss, and garnish with reserved chopped bacon.

Nutrition Facts (per serving)

183 Calories
11g Fat
17g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 183
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 8%
Cholesterol 6mg 2%
Sodium 151mg 7%
Total Carbohydrate 17g 6%
Dietary Fiber 4g 13%
Total Sugars 10g
Protein 6g 12%
Vitamin C 62mg 69%
Calcium 88mg 7%
Iron 2mg 9%
Potassium 441mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.