Kale Salad with a Pineapple Vinaigrette Dressing
Kale is all the rage right now and for good reason. I have grown to love this hardy member of the cabbage family, because it’s good for you, it’s easy to grow and it can be frozen. Not sure if you’ll like kale? This Kale Salad with a Pineapple Vinaigrette Dressing will help you appreciate kale like never before.
This is a great make-ahead salad. I think I’ll make a big batch for this weekend’s party.
6 slices of bacon, crispy and crumbled
1/2 cup pineapple juice
1/4 cup olive oil
3 tablespoons rice vinegar
First, cook the bacon until crispy. I use this oven method, it cooks the bacon to perfection, plus it’s so simple! It takes 20 minutes in the oven, and while the bacon is cooking, put the pineapple juice, olive oil, and the rice vinegar together in a jar. Put the lid on tight and shake it up. Refrigerate.
Most grocery stores or farmer’s markets will offer several varieties to choose from. I’m growing purple and curly kale in my garden so I’m using a combination of the two in my salad. I have to admit eating kale wasn’t that easy for me at first. When I worked for Marriott many years ago, we used kale in decorating at caterings, it was very popular, we would use it around the food dishes in a buffet line so you wouldn’t see the stainless steel containers and chafing dishes.
Next, you need to cut the kale and romaine into thin slices. Kale has an intense flavor so slicing it thin and adding other strong flavors makes this salad delicious.
In a salad bowl mix together the sliced kale, romaine, pineapple, green onions, a dash of salt and pepper.
Pour the Pineapple Vinaigrette Dressing on the kale and romaine and blend it all together. You may not need to use all of the dressing. I used about 2/3, saved the rest for another day in the refrigerator.
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