Christmas Salad, Birdeye

Wednesday, December 30, 2015

Dec. 26, 2015

I've really slacked on blogging restaurants and recipes due to the bad internet at home.  Since I've found an absolute delicious, easy salad I'm going to take the time to share the recipe.  I found this in my December Southern Living Magazine.  I served it for Christmas Eve supper with mom and Gary and then again on Christmas Day.  I love, love it!  When finding the recipe, it actually came from

Christmas Salad by My

8 ounces thick bacon, coarsely chopped
1 cup sliced red onion
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/2 cup red wine vinegar
2 tablespoons honey
bunch Lacinato kale, stemmed and coarsely chopped (about 7 cups loosely packed) (I USED MIXED GREENS INSTEAD AND IT WAS PERFECTO!!)
bunch red Swiss chard, stemmed and coarsely chopped (about 8 cups loosely packed) (MIXED GREENS)
small beets, thinly sliced (Didn't have)
1/2 cup toasted pumpkin seeds
1/2 cup dried cherries (didn't have)
1/2 cup crumbled feta cheese

1. Cook bacon in a large skillet over medium heat, stirring occasionally, 6 to 8 minutes or until crisp; remove bacon, using a slotted spoon, and drain on paper towels. Reserve 6 Tbsp. drippings in skillet. Add onion, 1/2 tsp. salt, and 1/4 tsp. pepper, and sauté 2 minutes. Remove from heat.
2. Add red wine vinegar to skillet, and stir to loosen browned bits from bottom of skillet. Whisk in honey.
3. Toss together chopped kale, Swiss chard, onion mixture, and remaining 1 tsp. salt and 1/2 tsp. black pepper in a large bowl. Transfer to a serving platter. Top with cooked bacon, beet slices, pumpkin seeds, dried cherries, and feta cheese. Serve immediately.

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