Kale Salad with Bacon and Dates


  • Prep Time10 mins
  • Total Time15 mins
  • Makes4 Adult Sized Servings
Kale Salad with Bacon and Dates


  • 6 oz. low-sodium bacon, (about 6 slices, chopped)

  • 1 tbap grainy Dijon mustard

  • 2 tbsp mayonnaise

  • 1 tbsp white wine vinegar

  • 1/2 tsp honey

  • 2 tbsp olive oil

  • 1/4 tsp black pepper

  • 1 head kale, (about 1 lb) stem and centre rib removed, cut into ribbons

  • 2 tbsp thinly sliced red onion

  • 1/2 cup pitted, chopped medjool dates, (about 4)

  • 2 tbsp chopped flat leaf parsley


  • Cook bacon in a frying pan over medium heat for 5 min or until crispy. Remove to paper-towel-lined plate.

  • Whisk together mustard, mayonnaise, white wine vinegar and honey. Drizzle in oil and whisk together. Season with pepper and set aside.

  • Place kale in a bowl and knead or rub it through your hands for 1 to 2 min or until the leaves have softened and turned bright green.

  • Toss kale with reserved dressing. Add onion, dates and parsley, and toss once more. Sprinkle with reserved bacon. Top servings with a poached egg if desired.

Nutrition (per serving)

Calories 260, Protein 8g, Carbohydrates 26g, Fat 16g, Fibre 3g, Sodium 294mg.

How to Poach an Egg:

Crack each egg into a small bowl. Set aside. Fill a large shallow pot with water. Add 1 tbsp vinegar, and bring to a boil over high heat. Turn heat to low. Stir water with a spoon to create a slight “whirlpool” in the centre, and drop one egg at a time into the swirling water. Let eggs poach (water should just have tiny bubbles going from the bottom to top) for 3 to 4 min or until the whites have set and the eggs have fl oated to the surface. Remove with a slotted spoon and dab with a paper towel to remove moisture. Add a pinch of salt and pepper.

This article was originally published on Dec 12, 2013

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