Kale & Brussels Salad with Apple, Blue Cheese & Bacon
Gluten Free
Milk
Pork
Under 15 Minutes!
15 minutes
2 Servings per kit
Overview
Crisp shredded kale, carrots, cabbage, and Brussels sprouts are tossed with LOCAL tart apple, crumbled Blue cheese, pumpkin seeds, golden raisins, cranberries, and bacon (optional). The dish comes with a house-made apple cider vinaigrette. It yields 2-4 Lunch/Dinner servings. Minimal prep: have to cook the bacon and toss!
Cooking instructions
Cut the bacon strips in 1/4 to 1/2 inch squares, depending on the size you want. Place a small saute pan on the stove and add the chopped bacon pieces in a single layer. Cook the bacon until it reaches your preferred level of crispiness. Wash and cut the apple into bite-sized pieces when ready to use. Mix the salad blend with the desired amount of apple cider vinaigrette. Place in shallow bowls. Sprinkle on the bacon bits (reheat if desired in a small saute pan or microwave), blue cheese, and the dried fruit blend. Arrange the cut apple around the side. Drizzle on more dressing as desired.
Perfect for several light lunches or dinner salads. Add grilled chicken or salmon for added protein.