Ingredient

Dressing

• ½ cup olive oil

• ⅓ cup cider vinegar

• 1 tsp honey

• ¼ tsp salt

• ⅛ tsp pepper

Salad Base

• 1 bunch kale (about 12 oz, trimmed & chopped — about 14 cups)

• 2 cups sliced fresh strawberries

• ¾ lb. bacon, cooked and crumbled

• ¼ cup minced fresh mint

• 1 cup crumbled feta cheese

• ¼ cup slivered almonds, toasted

Directions

1. Make the Dressing In a medium bowl, whisk together the olive oil, cider vinegar, honey, salt, and pepper until fully blended.

2. Toss the Salad In a large bowl, combine the kale, strawberries, crumbled bacon, and mint. Drizzle with the dressing and toss until the greens are evenly coated.

3. Finish & Serve Sprinkle the salad with feta cheese and toasted slivered almonds just before serving.

Note — Toasting Almonds:

To toast nuts, bake them in a shallow pan at 350°F for 5–10 minutes, or cook in a skillet over low heat, stirring occasionally, until lightly browned.

Nutrition Facts —

1 Serving

Calories: 310–360 Total Fat: 24–28 g Saturated Fat: 6–8 g Cholesterol: 25–35 mg Sodium: 360–480 mg Total Carbohydrates: 14–18 g Dietary Fiber: 3–4 g Sugars: 8–10 g Protein: 8–10 g