Lunch: Raw Kale Salad with Warm Bacon Vinaigrette

A quick and easy warm bacon vinaigrette transforms raw kale into the ultimate side salad or main course.

This recipe includes fertility superfoods such as:

Kale, Nuts, Apple Cider Vinegar, Walnuts

Health and fertility benefits of Raw Kale Salad with Warm Bacon Vinaigrette

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full) Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

2 lbs kale, washed and thoroughly dried
1/3 cup toasted nuts (such as walnuts, pecans or pepitas)
6 slices bacon
2 Tablespoons minced shallots
1/2 cup apple cider vinegar
2 teaspoons packed light brown sugar
1 teaspoon Dijon mustard

Instructions

Strip the leaves from the stems of the kale, and then roll up the leaves and chiffonade them into thin strips. Place the kale in a large bowl and top with the toasted nuts.
Cook the bacon in a large sauté pan over medium heat, reserving all drippings and leaving all crunchy bits in the pan. Transfer the bacon to a paper towel-lined plate.
Return the sauté pan over medium heat and add 3 tablespoons of the reserved bacon drippings back to the pan. (If you don't have 3 tablespoons of drippings, use what you have plus some olive oil.) Add the shallots and sauté 1 minute, stirring constantly. Whisk in the vinegar, mustard and brown sugar, scraping up any brown bits on the bottom of the pan. Remove the vinaigrette from the heat and season with salt and pepper.
Chop up the reserved bacon and add it to the bowl with the kale and nuts. Toss the kale with the warm dressing and serve immediately.

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