Bacon, Pear and Rainbow Kale Salad

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Bacon, Pear and Rainbow Kale Salad

Bacon, Pear and Rainbow Kale Salad
3 tbsp. extra virgin olive oil
2 tbsp. sherry vinegar
1 tbsp. honey
1 tsp. spicy brown mustard
1/2 tsp. sea salt
Freshly ground pepper to taste
1/2 cup coarsely chopped walnuts, toasted
1/2 cup dried cranberries
6 strips thick-cut bacon, cooked crisp and coarsely broken
2 Large shallots, thinly sliced
2 ripe Bartlett pears, cored, quartered and sliced
1 (8- oz.) container Cut 'N Clean Rainbow Kale Salad

 Prep: 15 minutes, Serves: 8

1. Place olive oil, vinegar, honey, mustard, sea salt and pepper in a jar with a tight fitting lid. Close and shake well. Cover and refrigerate for up to 2 weeks.

2. Place remaining ingredients in a large bowl. Drizzle with dressing and toss well to coat. Serve within 1 hour. Recipe may be doubled.

Make-ahead tip: Make dressing, toast walnuts, cook bacon and slice shallots a day in advance. Just before serving, slice pears and toss all ingredients.  

Nutritional Information:
217 calories, 5 g protein, 14 g total fat (3 g sat.), 20 g carbohydrate, 3 g fiber, 12 g sugar, 4 mg cholesterol, 381 mg sodium, 6 points


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