Christmas Salad
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By Marilyn Sultar
Christmas Salad
A warm vinaigrette will soften these sturdy greens, but their structure will hold up for up to an hour or two on a holiday buffet. Prep all the ingredients ahead of time, and store in individual zip-top plastic freezer bags in your refrigerator until ready to toss with warm vinaigrette. We love Chiogia beets, with their candy-striped interiors, for this recipe.
Updated at: Wed, 16 Aug 2023 21:00:57 GMT
Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Glycemic Load
9
Low
Nutrition per serving
Calories231.4 kcal (12%)
Total Fat13.9 g (20%)
Carbs18.3 g (7%)
Sugars12.8 g (14%)
Protein8 g (16%)
Sodium783.7 mg (39%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
8 ouncesbacon
thick, coarsely chopped
1 cupred onion
sliced
1 ½ teaspoonskosher salt
divided
¾ teaspoonblack pepper
freshly ground, divided
½ cupred wine vinegar
2 tablespoonshoney
1 bunchLacinato kale
stemmed and coarsely chopped
1 bunchred Swiss chard
stemmed and coarsely chopped
2beets
small, thinly sliced
½ cuptoasted pumpkin seeds
½ cupdried cherries
½ cupcrumbled feta cheese
Instructions
Step 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.
Step 2
Add red wine vinegar to skillet, and stir to loosen browned bits from bottom of skillet. Whisk in honey.
Step 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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