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Crispy Red Peppers
KALE SALAD WITH WARM BACON DRESSING
2 to 4
1 cup Fresh Gourmet® Garlic Pepper Crispy Onions
8 pieces thick sliced bacon, chopped
1 small shallot, minced
1/4 cup red wine vinegar
3 tbsp honey mustard
salt and pepper to taste
1 cup NatureSweet® Cherubs® Tomatoes, cut in half
1/2 cup crimini mushrooms, thinly sliced
4 cups kale, trimmed of thick stems and cut into 1/4 inch strips
In a medium frying pan, fry the bacon until very crisp. Using a slotted spoon, transfer the bacon to a paper towel lined plate to drain. Crumble bacon and set aside. Pour off all but 3 tablespoons of the bacon fat. Add shallots and cook over medium heat until softened, about 2 minutes. Whisk in the vinegar honey mustard and salt and pepper. Bring the dressing to a simmer, scraping up the brown bits from the bottom of the pan. Remove from heat.
In a large bowl, combine the kale, NatureSweet® Cherubs® Tomatoes, bacon, and mushrooms. Toss with warm dressing and top with Fresh Gourmet® Garlic Pepper Crispy Onions just before serving.
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