As in bacon, kale and tomato.

For those unfamiliar with kale, it's a tough leafy green more healthy for you than you probably care to think about. Some dislike its chewy texture and if so this is a good recipe for you because marinating the kale by itself in the dressing for a while before serving serves to soften the kale a bit. Regular lettuce would be a soggy mess if you left it in the dressing, so if you use it instead wait to toss the dressing in the salad til just before serving.

You may also destem the kale if you prefer, pulling the leaf away from the thick stalk. I leave about half the stem in mine.

The dressing recipe covered a good sized salad that two of us wolfed down in one sitting, the dressing again would've made the lettuce wilty if we hadn't eaten it all that night anyway, so try to prepare only as much as you'll eat in one night, or reserve the dressing separate from the salad.

This can be made with any kind of kale, lettuce or baby spinach!

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INGREDIENTS

1/2 head kale ; destemmed if desired and chopped into bite sized pieces
1 1/2 cups Lettuce ; chopped into bite sized pieces
1 cup tomatoes ; chopped into bite sized pieces
1/2 cup olives ; sliced
1/2 rasher bacon
Dressing:
1/4 cup Mayonnaise
1 teaspoon Dijon Mustard
1/4 teaspoon Salt
1 teaspoon Lemon Juice
1 teaspoon Agave Nectar
Freshly Ground Black Pepper ; to taste

Servings

INSTRUCTIONS

Store lettuce or baby spinach and olives if using in fridge until ready to toss with salad just before serving.

Fry bacon in batches until crunchy, chop into bite sizes pieces and set aside to drain on paper plate. Drain a bit of the bacon grease off, reserving some in pan.

Cook the tomatoes for 3 minutes over high heat in bacon grease, or until beginning to soften and the juices are starting to come out. Remove to a bowl, with juices.

Once you are ready to serve the salad, toss lettuce or spinach and olives with the kale, making sure everything is now covered in dressing. Add 3/4 of the bacon and the tomatoes and toss again. Serve with the rest of the bacon and some freshly cracked black pepper.

NOTES

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BKT salad

1/2   head kale destemmed if desired and chopped into bite sized pieces
1 1/2   cups Lettuce chopped into bite sized pieces
1  cup tomatoes  chopped into bite sized pieces
1/2   cup  olives  sliced
1/2   rasher bacon 
  Dressing: 
1/4   cup Mayonnaise 
1 teaspoon Dijon Mustard 
1/4    teaspoon Salt 
1 teaspoon Lemon Juice 
1 teaspoon Agave Nectar 
  Freshly Ground Black Pepper to taste

Place the cut kale into a large bowl. Whisk the dressing together and toss with the kale until evenly coated. If you are using regular lettuce, keep the dressing separate until just before serving. Cover with plastic wrap and refrigerate for at least 30 minutes.
Store lettuce or baby spinach and olives if using in fridge until ready to toss with salad just before serving.
Fry bacon in batches until crunchy, chop into bite sizes pieces and set aside to drain on paper plate. Drain a bit of the bacon grease off, reserving some in pan.
Cook the tomatoes for 3 minutes over high heat in bacon grease, or until beginning to soften and the juices are starting to come out. Remove to a bowl, with juices.
Once you are ready to serve the salad, toss lettuce or spinach and olives with the kale, making sure everything is now covered in dressing. Add 3/4 of the bacon and the tomatoes and toss again. Serve with the rest of the bacon and some freshly cracked black pepper.

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BKT salad
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Nutrition

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Serving Size: 1 Serving (498g)
Recipe Makes: 2 Servings

Calories: 600
Calories from Fat: 428 (71%)

Amt Per Serving		% DV

	Total Fat 47.6g	63 %
	Saturated Fat 7.5g	38 %
	Monounsaturated Fat 14.7g
	Polyunsanturated Fat 22.8g
Cholesterol 36.3mg		11 %
Sodium 1736.4mg		60 %
Potassium 638.2mg		17 %
Total Carbohydrate 43.4g		13 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 39.3g
Protein 6.1g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 600

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