Kale And Smoked Bacon Salad With Zinfandel Vinaigrette – a delicious recipe with Zinfandel vinegar, shallots, mustard, extra-virgin olive oil, bacon, coarse kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Combine vinegar, shallots, and mustard in medium bowl. Gradually whisk in oil. DO AHEAD:
2
Cook bacon in large skillet over medium-high heat until crisp; transfer to paper towels. Reserve skillet with drippings.
3
Fill large bowl with ice water. Bring large pot of water to boil; add 2 tablespoons coarse salt. Add all of kale and cook 2 minutes. Drain; transfer kale to ice water and let cool until cold, about 1 minute. Drain kale. Working in batches, spin drained kale in salad spinner to remove additional water. Place kale in large bowl. Crumble bacon into 1/2-inch pieces and add to kale.
4
Rewarm drippings in skillet. Whisk 2 tablespoons drippings into vinaigrette (reserve remaining drippings for another use). Season vinaigrette with coarse salt and pepper. Toss salad with vinaigrette.
647
kcal
Calories
52
g
Fat
10
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 tablespoons Zinfandel vinegar or other red wine vinegar, 1/2 cup chopped shallots (about 2 large), 1 teaspoon Dijon mustard, 1/4 cup extra-virgin olive oil, and more.
Yes, Kale And Smoked Bacon Salad With Zinfandel Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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