5.0 from
2 reviews Panzanella Kale Salad with Apples, Bacon and Cheese Vinaigrette Save Print Prep time 10 mins Cook time 10 mins Total time 20 mins Author: Taylor Serves: 4-8 Ingredients 4 Packed Cups cubed crusty bread (I used a wheat baguette) Olive oil, for drizzling 1⅓ Cups Red onion, Roughly chopped
4 Strips
of Turkey Bacon 5-6 Cups Kale, roughly chopped 2 Cups Apples, diced (about 1 large apple) For the dressing: ½ Cup Jarlsberg Light Cheese, FINELY grated* 2 Tbsp + 2 tsp Olive oil 1¼ tsp Hickory liquid smoke 1 Tbsp + 2 tsp Maple syrup 1 Tbsp +1 tsp Yellow mustard 1 Tbsp +1 tsp Apple cider vinegar ½ Tbsp Garlic, minced Salt/pepper to taste Instructions Preheat your grill to medium heat and place the cubed bread in a large bowl. Lightly drizzle the bread with olive oil and toss so that it coats the cubes. Place the bread on the grill and grill until lightly charred and crunchy, about 1 - ½ mins (watch them closely, because they burn quickly!) Then flip and cook the other side until crunchy. Place into a bowl and set aside. Place a grill basket on the grill and add in the chopped red onion. Cook until lightly charred, stirring every so often. While the red onion cooks, heat a large pan on medium high heat and spray it with cooking spray. Cook the bacon strips until golden brown and crispy, about 1-3 mins per side. Transfer to a paper towel to remove an excess fat, and cut into thin slices. Place the kale and diced apples into a large bowl. Then, add in the cubed bread, red onion and bacon slices. Toss to evenly distribute. To make the dressing: Place all the ingredients in a small food process and blend until smooth and creamy. ** Pour as much of the dressing as your heart desires over the the salad and DEVOUR. Notes *Finely grated cheese is key to making sure your dress is creamy, not chunky. Use the finer side of your cheese grater for this** We liked the constituency of the dressing best after letting it sit for a few hours in the fridge, as it got a little thicker and creamier. So, if you have time, make it a little in advance! 3.2.2708
Drizzle with honey balsamicvinaigrette. honey balsamicvinaigrette for serving. On my first visit, I got aharvestgrain bowl with wild rice, kale, sweet potato, apple, almondsandgoatcheese
Toss the apples, kale, butternut, bread, andcaramelized onions together in alarge bowl. My husband, CarnivorousMaximus, had two helpings and never once suggested addingbacon
I've been keeping it simple with my kalesalads by makinga simple dressing of olive oil, lemon juice, and sometimes a few squirts of maple syrup or honey
I don’t think you’ll miss your summer saladatall when you taste this lovely concoction of greens, thinly sliced Grannyapples, toastedpecansandsmall cubes of Maytag blue cheese
No matter how much people raveabout how good kale is and how good it is for you, I kind of disagreebecause I’d rathereatbacon, let’s just put it thatway
Top with crumbled fetacheese if desired. You caneasilymake it vegan by omitting the fetacheeseand by cooking the farro in either vegetable broth or water
Addwalnuts, endive, cheese, saltand pepper and mix. If you are interested in finding out how you are doing in your current diet andwhatchanges you canmake for improving your health, please sign up today before the price goes up
I changed some of the ingredients, createda new dressing, and the result – aKaleand Brussels Sprout SaladwithMapleVinaigrette – is the perfect thing to get me back on ahealthytrack
Or how you can switch the gorgonzola out for something less extreme (like goatcheese. AutumnSaladwithRoastedApples, Brussels Sprouts andSavoryMaple Dressing (vegetarianfall recipe)
If you want to add some fetacheese to this salad you sure can. This FallSaladwithMapleCandiedPecans, Bacon, Apples, andShaved Brussel Sprouts is perfect allfalland winter long
HamandApple Grilled CheeseSandwich – Transform the classic grilled cheesesandwichwitha perfect combination of flavorsand textures including apples, ham, and gruyere cheese
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