Recipe by meggerz802
"I love this as a substitute for a salad and it keeps great. I don't normally put carrot but it really makes it look better and gives it some texture. I add the mayo to 'eye' it. I like it creamier but my other half doesn't. The lemon makes a HUGE difference!"
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kale, stems removed and leaves thinly sliced
salt and ground black pepper to taste
red onion, very thinly sliced
cooked bacon, chopped
I made this but there were a few changes. I didn't have bacon and I used broccoli slaw I had. I also added walnuts when I was ready to eat it and this is a keeper. I can see being able to add what I want to it, making it different.
My husband and I both liked this salad but felt it needed something - maybe dried cranberries or candied walnuts?
Update: added 1 cup candied walnuts (Ellie Krieger's easy Maple Glazed Walnuts from Food Network site) and it was so good!!!
I cooked the onions in the bacon grease and patted them dry. Seems like a crime to waste good pig.
I used some grated beet for the red color when I discovered that I didn't have any red onion. Several pecans subbed for bacon because of being a vegetarian. This is more like a tossed salad than a slaw, which I think of as a cabbage salad with mayonnaise. By any name, this is a tasty salad!
My family all enjoyed this which is a big win. I love the fact that it uses in-season ingredients and basic kitchen staples.It was easy to prepare....what else do you need?
Excellent!!! I added chard, some grape tomatoes and fried sandwich salami because I didn't have bacon and some fresh ground pepper. Yummy!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 59
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