We’ve been eating kale salads for a while. Pretty much every time I make one my husband says that bacon would make the salad even better. So tonight I finally took his advice and added bacon. Not only did I add bacon, I decided to use the bacon grease to make a warm maple bacon vinaigrette dressing to top the salad. I did a little searching to get some inspiration and I think I came up with a winner. My husband has a serious aversion to vinegar so I had to be careful how much I used for this recipe. I added a little lemon juice to make up for the decrease in the vinegar that most recipes suggest. In addition to bacon, the salad is topped with Parmesan cheese and toasted pecans. Because I made this as a main dish I didn’t skimp on the cheese and nuts. If you want to make this recipe as more of a side dish you could always decrease those ingredients to keep it lighter.
If you’ve been following this blog for any amount of time it should be no surprise to you how much I love salad. I eat one almost daily. And it’s not because I feel like I have to; it’s because I really enjoy them. Salads are such a tasty way to eat lots of nutrient dense foods in one meal. Sure, you can eat all those things separately, but it’s just more fun in a salad. Today I’m sharing one of my favorite salad combinations. I’m calling it Superfood Spinach Salad because it is full of super healthy ingredients.