Kale, Bacon, and Pistachio Wedges
By Lisa Shanken
November 8, 2015
Kale, Bacon, and Pistachio Wedges
Ingredients
- 2 strips Turkey Bacon nitrate and nitrite free
- 2 cups kale chopped
- 1/2 cup pistachios shelled, coarsely chopped
- 3 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 2 tsp Worcestershire sauce*
- 1 clove garlic
- 1 tsp Dijon mustard
- 1/4 cup Extra virgin olive oil
- 1/2 tsp sea salt
- 2 heads Endive
- 1 whole Orange cut into 2 halves.
Instructions
- Place the bacon in a small skillet and cook on medium heat for approximately 5 minutes, turning half way through cooking time, until bacon is crispy. Once cooked, place on a paper towel-lined plate.
- In a medium bowl, combine the kale and pistachios. Next chop the bacon coarsely and add in also. Mix well.
- Using a blender or hand immersion blender, combine the apple cider vinegar, maple syrup, Worcestershire, garlic, mustard, olive oil, and sea salt, and blend to a creamy consistency. Slowly pour the dressing over the kale mixture (don't over dress), and mix well.
- Spoon a teaspoon of the salad mixture into each endive wedge. Finish by squeezing the orange halves over the filled wedges, and serve immediately.
Notes
Nutrition
Calories: 411kcalCarbohydrates: 29gProtein: 12gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gCholesterol: 6mgSodium: 455mgPotassium: 979mgFiber: 7gSugar: 9gVitamin A: 18500IUVitamin C: 231.8mgCalcium: 220mgIron: 3.4mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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