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Kale Salad with Bacon and Blue Cheese
Ingredients
  • subheading: KALE SALAD INGREDIENTS:
  • 6 to 7 cups chopped fresh kale leaves
  • 1 tablespoon  Bertolli Extra Virgin Olive Oil
  • 6 to 8 slices cooked bacon, chopped
  • ½ cup crumbled blue cheese
  • ½ cup dried cranberries
  • ½ cup toasted chopped pecans
  • 1 batch Red Wine Shallot Vinaigrette (below)
  • subheading: RED WINE SHALLOT VINAIGRETTE INGREDIENTS:
  • ¼ cup Bertolli Extra Virgin Olive Oil
  • 2 tablespoons red wine vinegar
  • 1 to 2 teaspoons honey, to taste
  • 1 teaspoon Dijon mustard
  • pinch of salt and freshly-cracked black pepper
  • 1 small shallot, peeled and finely-chopped
Steps
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