Kale Salad with Bacon
- Author: Hilah Johnson
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 6 1x
- 1 bunch kale
- 2 teaspoons canola or olive oil
- 1/2 teaspoon salt
- 1/2 cup diced or sliced orange or yellow bell pepper
- 1/2 cup cherry tomatoes, halved
- 1 cup torn radicchio leaves
- Dressing
- 1 teaspoon deli mustard
- 1 teaspoon yellow mustard
- 1 teaspoon honey
- 1 tablespoon apple cider vinegar
- 1–2 tablespoons olive oil
- Sprinkle of salt and pepper
- 1/4 cup bacon bits (about 2 strips of bacon, cooked and crumbled)
- Wash kale and cut or tear into 1″ pieces. Put into a bowl with the oil and salt and “massage” the kale for 2-3 minutes, until wilted and dark green. Add peppers, tomatoes, and radicchio, toss and set aside.
- Combine dressing ingredients in a small bowl with a fork. Pour over salad. Toss.
- Serve with bacon bits passed on the side for those who want them.
- Serve right away or refrigerate overnight.