Food & Recipes
This colorful salad combines sweet and savory notes derived from bacon and maple syrup. The salad's vibrant colors and textures make it worthy of being the main appetizer on your holiday table! Plus, it utilizes all parts of the kale--including the stems--making it a great option if you're trying to cut down on food waste. The best part of all: most of the ingredients are currently on sale!  Ingredients:                                                                             
  • 1 bunch organic kale, washed and dried
  • 4 slices Applegate No Sugar Bacon, diced
  • 2 medium organic onions, peeled and thinly sliced
  • 2 tablespoons tahini
  • 2 tablespoons Maple Guild Organic Maple Syrup
  • 1 tablespoon cider vinegar (optional)
  1. Remove leaves from kale, break into bite-size pieces, and set aside. Chop stems into thin rounds.
  2. Warm a large skillet over medium heat. Add bacon. Cook for 2 minutes; then add onion and chopped kale stems. Stir to coat. Reduce heat to medium low, and cook for 40–45 minutes, stirring occasionally, until onions are golden brown and very soft.
  3. Add reserved kale leaves, and stir. Cover, and cook for 6–8 additional minutes or until leaves are wilted fully. Remove from heat.
  4. Stir together tahini, maple syrup, and cider vinegar (if using) in a small bowl. Drizzle over kale-bacon mixture before serving.
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