Ingredients

• 2 bunches lacinato kale
• 0.33 cups red onion , see Note
• 0.5 cups dried apricots
• 0.5 cups slivered almonds
• 0.5 reds bell pepper

Instructions

1. 1 Wash kale in cold water and pat dry with paper towels. Using a sharp knife, remove stems and coarse veins, and chop kale into bite-sized pieces. Place chopped kale and red onion slices in a large salad bowl, and set aside.
2. 2 For dressing, cook bacon in a skillet over medium heat until browned and crispy, 5 to 7 minutes. Remove bacon from the skillet, chop, and reserve.
3. 3 To the bacon drippings in the same skillet, add only enough olive oil to equal 1/4 cup. Heat the combined drippings and the olive over medium heat until hot. Stir in the minced garlic and cook about 30 seconds.
4. 4 Remove the skillet from the heat and stir in balsamic vinegar, Dijon mustard, salt and pepper to taste, and red pepper flakes, to taste.
5. 5 Pour mixture over torn kale and onion slices, and stir until well coated with the hot dressing. Add chopped apricots, blanched slivered almonds, and red bell pepper strips.
6. 6 Give the salad a final toss, and garnish with reserved chopped bacon.

Nutrition per serving