Tender Kale & Bacon Salad with Strawberry Vinaigrette

 

2 T. balsamic vinegar
2 T. reduced-sugar strawberry jam
1 tsp. Dijon mustard
1/8 tsp. black pepper
1 T. olive oil

1 bunch curly or dinosaur kale
1 tsp. olive oil
1/8 tsp. salt

1 large carrot, peeled and sliced into ribbons
2/3 C. fresh sliced strawberries

2 T. real bacon bits

 

In a small bowl, whisk together the vinegar, jam, mustard, and pepper. Drizzle in the oil and whisk until combined. Set aside. Remove the ribs from the kale and roughly chop into %-inch strips. Place the kale in a large bowl, drizzle with oil, and sprinkle with salt. Gently rub (massage) the kale between your fingers for 30 to 35 seconds, or until it wilts slightly and the leaves smooth. Add the strawberries and carrots and gently toss the salad with the dressing. Sprinkle bacon bits on top and serve.

 

Yield: 4 servings

Serving Size: 1 ½ C. Salad

Calories: 140

Fat: 7g

Fiber: 2g