Green Goodness Kale Salad w/ Wiebe premium white Cheddar

 THIS IS DEFINITELY A BOWL OF GREEN GOODNESS! 

It was billed as Killer Kale Salad on today’s taped edition of The Pioneer Woman, but I’ve renamed it and made just a few changes – most notably using the premier  white cheddar from Jason Wiebe Dairy—Cottonwood River Reserve— in place of goat cheese. 

I also made the salad for 2 but am including the original amounts that serve 6. We ate it as a main course salad so I did add a bit more bacon and cheese in proportion to the amount of kale.

YES, KALE CAN BE QUITE CHEWY but this salad does several things that makes it very palatable including:

• It is cut into small, bite size pieces. 
• Part of the dressing is added to the kale and allowed to set briefly.
• Warm veggies and bacon are added to the kale causing it to just slightly wilt and release just a little of its chewiness. 

Green Goodness Kale Salad   6 servings 

4 slices thin bacon, cut into bits

1 tablespoon butter

1 whole medium red onion, halved & sliced

8 oz. weight white mushrooms, sliced

1/2 cup white wine

Salt & pepper, to taste

4 oz. weight Jason Wiebe Cottonwood River Reserve White Cheddar, thinly sliced

Dressing:

   3/4 cup olive oil

   1/4 cup balsamic vinegar (I used white balsamic )

   1 teaspoon fresh thyme leaves or 1/2 teaspoon dried 

   Salt & pepper, to taste

1 bunch kale

1. Fry the bacon bits until slightly crisp. Drain on a paper towel. 
   
2. Pour out most of the grease and add the butter to the skillet. Add the onions and cook them over medium-low heat for 10 to 15 minutes, until soft. Remove them to a plate. 
   
3. Add the mushrooms, stir, then add the wine, and salt and pepper. Turn the heat to medium-high and cook the mushrooms for several minutes, until most of the wine has evaporated and the mushrooms are soft. Remove them from the heat and set them aside. 
   
4. Dressing: Add the olive oil, vinegar, thyme, salt, and pepper to a mason jar and shake it to combine. 
5. Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a serving bowl or in individual serving dishes.
   
6. Add about half the dressing and toss; let set briefly.
7. Then add mushrooms, onions, and bacon and toss again. Finally, add the Jason Wiebe Cottonwood River Reserve White Cheddar.
   
8. Add more dressing if needed, and toss. (Reserve extra dressing for another use.) 

Recipe without photos . . .

Green Goodness Kale Salad   6 servings 

4 slices thin bacon, cut into bits

1 tablespoon butter

1 whole medium red onion, halved & sliced

8 oz. weight white mushrooms, sliced

1/2 cup white wine

Salt & pepper, to taste

4 oz. weight Jason Wiebe Cottonwood River Reserve White Cheddar, thinly sliced

Dressing:

   3/4 cup olive oil

   1/4 cup balsamic vinegar (I used white balsamic )

   1 teaspoon fresh thyme leaves or 1/2 teaspoon dried 

   Salt & pepper, to taste

1 bunch kale

1. Fry the bacon bits until slightly crisp. Drain on a paper towel. 
2. Pour out most of the grease and add the butter to the skillet. Add the onions and cook them over medium-low heat for 10 to 15 minutes, until soft. Remove them to a plate. 
3. Add the mushrooms, stir, then add the wine, and salt and pepper. Turn the heat to medium-high and cook the mushrooms for several minutes, until most of the wine has evaporated and the mushrooms are soft. Remove them from the heat and set them aside. 
4. Dressing: Add the olive oil, vinegar, thyme, salt, and pepper to a mason jar and shake it to combine. 
5. Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a serving bowl or in individual serving dishes.
6. Add about half the dressing and toss; let set briefly.
7. Then add mushrooms, onions, and bacon and toss again. Finally, add the Jason Wiebe Cottonwood River Reserve White Cheddar.
8. Add more dressing if needed, and toss. (Reserve extra dressing for another use.)