Kale Salad with Almonds, Pomegranate, and Bacon!

The husband and I have a little restaurant that we frequent that has an amazing chef. We get a version of this salad almost every time we go because it is so delicious. It took me a couple of attempts but I think this is a pretty good replica. If you skip the goat cheese you got yourself an awesome Paleo salad.

This is the side salad version but you can just as easily add grilled or shredded chicken and have a full meal. Add or remove ingredients as you like. This is great with a couple tablespoons quinoa or whole almonds instead of shaved. When pomegranate aren't in season, the restaurant substitutes Craisins.

This serves two. Double for 4

Ingredients:

2 large handful of chopped curly kale
4 leaves Romaine, sliced crossways into 1/4inch strips

2 T pomegranate seeds

3 pieces of bacon, cooked and chopped into tiny pieces 

2 T shaved almonds

3 T Citrus Dressing

1-2 oz goat cheese (optional but good!)

If using, cut the goat cheese and put in freezer. Don't fully freeze, just a few minutes to make it firm.

Shred the kale, removing stems and tough veins. Put it in a bowl and crush kale with your hands until soft. This really changes the character of the kale and makes for a much better salad. 

Add romaine, pomegranate seeds, bacon, almonds and dressing. Toss. Taste and add more dressing if needed.

Remove goat cheese from fridge and crumble over salad. 

Serve and enjoy.

Citrus Dressing

This dressing is super simple and super delicious. Use on Kale Salad

Ingredients:

2 T fresh squeezed orange juice

1 T fresh lemon juice

1 t Dijon mustard

2 T apple cider vinegar or red wine vinegar

2 T honey

2 T extra virgin olive oil

Directions: combine all ingredients together and whisk until well incorporated.

From: http://www.food.com/recipe/citrus-vinaigrette-284409

Asian Peanut Dressing

3 cloves garlic, finely minced

1/2 c smooth peanut butter

2 T rice or red wine vinegar

Juice of one lime

1 T fish sauce 

1 T soy sauce or tamari

1 T chili garlic hot sauce or 1/4t crushed thai chili (optional)

Water

Combine all ingredients except water, slowly add water to thin. about 1/2 - 3/4c. Try coconut milk for a creamier dressing. Let sit overnight for best flavor.

I used this with a asian chicken noodle salad:

Combine shredded cabbage, grated carrot, chopped green onion, celery, and chicken with noodles (I had penne on hand but any noodle would work) and thinly sliced jalapeño.

Adjust quantity of each to your liking. Mine was rather full of veggies but you may like it more pasta-y.

Enjoy!

*recipe adapted from:http://whiteonricecouple.com/recipes/asian-chopped-chicken-salad/