Kale and Gorgonzola Salad
- Total:
- 25 min
- Prep:
- 20 min
- Cook:
- 5 min
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
Dressing:
Salad:
Directions
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.
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.
Place the Brussels sprouts, kale, endive, bacon and almonds in a salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.
Cook's Note
To toast the almonds, arrange in a single layer on a baking sheet. Bake at 350 degrees F for 6 to 8 minutes until lightly toasted. Cool completely before using.
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