How to Make Kale Salad With White Balsamic Ricotta

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

white balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white wine vinegar

Apple cider vinegar offers a similar tang with fewer calories.

toasted almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a nutritious crunch without the higher cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

Start by making the dressing in a small bowl.

Add 1 chopped shallot to the bowl.

Add 1 spoonful of raw honey to the bowl.

Add 1/3 cup of white balsamic vinegar to the bowl.

Whisk the honey and vinegar together using a small whisk.

Add a good amount of black pepper to the dressing.

Squeeze in the juice of 1/2 lemon and whisk again.

Drizzle in 3/4 cup of extra virgin olive oil while whisking.

Add the dressing to the washed and torn kale leaves.

Use about 3 to 4 tablespoons of dressing for the kale, adjusting to taste.

Toss the kale with the dressing to soften the leaves.

Slice the bacon into pieces and add 2 tablespoons of high-quality organic uncured bacon to the salad.

Cut the cheeks off of 1 pear and slice it, then add to the salad.

Grate regotta salata cheese on top of the salad using a microplane grater.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens