This recipe for kale salad creates the perfect blend of nutrition and flavour. The salad features wilted kale, shallots/spring onions seasoned with maple vinaigrette, black pepper, then topped with bacon bits and shaved parmesan cheese.
Crisp bacon in a pan. Set aside, leaving the drippings in the pan.
In the same pan, add 10 g of minced spring onion/shallots and 1/2 tsp black peppercorns. Stir until shallots are translucent.
Stir in 1 tsp of dijon mustard, 1 tsp of sugar-free maple syrup, and 1 Tbsp of red wine vinegar.
Take the pan off the heat and toss in the kale.
Transfer to a serving plate and top with bacon bits and 1 Tbsp of shaved parmesan Cheese.
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Notes
What To Serve With Kale Salad
Potato Salad:
Potato salad is a classic option, and it’s one that’s easy to prepare in advance.
You can also add your favourite vegetables here, like green beans, tomatoes, cucumber, and carrots.
Crunchy BLT Sandwich:
BLT is a classic, and its name comes from the main ingredients – bacon, lettuce, and tomatoes.
So build your BLT sandwich and serve on a plate alongside your salad.
The lettuce and bacon add a bit of crunchiness alongside the kale salad, while the soft and refreshing tomatoes keep the meal light.
Pasta Salad:
A creamy pasta salad is a great option for what to serve with warm kale salad.
You can use whole wheat pasta or spiral pasta, and you can also vary the ingredients depending on your own personal preferences.
You could also try adding Julienne cut cherry tomatoes, olives, feta cheese, dried cranberries, and black pepper to your plate.
Macaroni Cheese:
Macaroni cheese is a rich and creamy dish consisting of macaroni pasta mixed with a cheesy sauce makeing it a great pairing with this dish.
Maybe add some Julienne cut cherry tomatoes, olives, feta cheese to your plate with a side of hot garlic bread.
Cold Meat:
Cold sliced roast beef, pork, chicken, meatloaf or ham are all great pairings for your salad.
For example, sliced, cold roast beef and gravy.
Serve on your plate with hot or cold boiled potato, steamed peas and corn with a side-plate of garlic bread.
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