Kale Salad with a Pineapple Vinaigrette Dressing
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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.
You’ll need:
6 slices of bacon, crispy and crumbled
1/2 cup pineapple juice
1/4 cup olive oil
3 tablespoons rice vinegar
5 ounces kale sliced into slivers almost like a shred
5 ounces romaine lettuce
1 cup diced pineapple
4 green onions thinly sliced
1/2 cup of roasted macadamia nuts
salt and pepper to taste
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.
Toast the nuts for 3-5 minutes in a 350 degree F oven or until lightly browned. Toasting the macadamia nut enhances the nutty flavor. You can use another nut like almonds or walnuts.
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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Ingredients
- slices of bacon crispy and crumbled
- 1/2 cup pineapple juice
- 1/4 cup olive oil
- 3 tablespoons rice vinegar
- 5 ounces kale sliced into slivers almost like a shred
- 5 ounces romaine lettuce
- 1 cup diced pineapple
- 4 green onions thinly sliced
- 1/2 cup of roasted macadamia nuts
- salt and pepper to taste
Instructions
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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.
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Kale Salad with a Pineapple Vinegarette Dressing 4
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Toast the nuts for 3-5 minutes in a 350 degree F oven or until lightly browned. Toasting the macadamia nut enhances the nutty flavor. You can use another nut like almonds or walnuts.
-
Kale Salad with a Pineapple Vinegarette Dressing 2
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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.
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Kale Salad with a Pineapple Vinegarette Dressing Kale Salad with a Pineapple Vinegarette Dressing 1Next, 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.
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