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This delicious salad uses Olivado Extra Virgin Olive Oil to create the perfect winter light meal.Check out the full instructional video and method here:
For the Salad
2 cups kale leaves, torn into small pieces
2 apples, cored and thinly sliced
4 rashers streaky bacon
100g / 3.5oz feta cheese, crumbled
½ small red onion, thinly sliced
½ cup dried cranberries
½ cup walnuts, toasted and roughly chopped
A handful cress
For the Vinaigrette Dressing
3 Tbsp apple cider vinegar
¼ cup Extra Virgin Olive Oil
2 Tbsp apple syrup
1 ½ tsp wholegrain mustard
Salt
Pepper
- Cook the bacon rashers on a non-stick frying pan over medium hot heat for 4-5 minutes until golden. Drain the excess fat on kitchen towel and slice into small pieces.
- Mix all the ingredients for vinaigrette Dressing. Season with salt and pepper to taste.
- In a large bowl, combine salad kale, cress, red onion, bacon, apples, cranberries, walnuts and feta. Pour vinaigrette and toss well. Serve immediately.
Ingredients
For the Salad
2 cups kale leaves, torn into small pieces
2 apples, cored and thinly sliced
4 rashers streaky bacon
100g / 3.5oz feta cheese, crumbled
½ small red onion, thinly sliced
½ cup dried cranberries
½ cup walnuts, toasted and roughly chopped
A handful cress
For the Vinaigrette Dressing
3 Tbsp apple cider vinegar
¼ cup Extra Virgin Olive Oil
2 Tbsp apple syrup
1 ½ tsp wholegrain mustard
Salt
Pepper
Directions
- Cook the bacon rashers on a non-stick frying pan over medium hot heat for 4-5 minutes until golden. Drain the excess fat on kitchen towel and slice into small pieces.
- Mix all the ingredients for vinaigrette Dressing. Season with salt and pepper to taste.
- In a large bowl, combine salad kale, cress, red onion, bacon, apples, cranberries, walnuts and feta. Pour vinaigrette and toss well. Serve immediately.
