Kale and Gorgonzola Salad

Name: Kale and Gorgonzola Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters sliced almonds, toasted; 227 grams double-smoked bacon, cut into 1/3-inch pieces; 1 head Belgian endive, shredded; 454 grams Brussels sprouts, trimmed and finely shredded; 1 Tbsp Dijon mustard; 79 milliliters crumbled gorgonzola; 1 bunch Tuscan kale, stems removed and discarded, leaves thinly sliced; 4 servings Kosher salt and freshly ground black pepper; 59 milliliters fresh lemon juice (about 1 large lemon); 59 milliliters extra-virgin olive oil

Need a gluten free and primal main course? Kale and Gorgonzola Salad could be an awesome recipe to try. This recipe serves 4. One portion of this dish contains roughly 17g of protein, 45g of fat, and a total of 530 calories. If you have lemon juice, double-smoked bacon, dijon mustard, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Watch how to make this recipe.

For the dressing: In a small bowl, whisk together the lemon juice, Dijon and olive oil until smooth. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Equipment you will use

Whisk

Bowl

For the salad: In a medium saute pan over medium-high heat, cook the bacon until crisp. Using a slotted spoon, remove the crisped bacon onto a paper-towel-lined plate. Set aside to drain.

Ingredients you will need

Bacon