One of my favorite ways to add flavor and a bit of extra protein to a meal is with bacon. There are very few things that bacon doesn’t go well with. Honestly, I can’t even come up with something right now. Bacon works well with all veggies, bacon works with meats, bacon works with ice cream…
I could keep going.
Something I eat pretty much every day is a salad. And every day, without fail, I have bacon on top of my salad. I cycle through several variations of salad depending on my mood and every single one includes at least a slice of bacon.
This was last week’s salad and it was a good one. I use baby kale for the base which is a lot more tender than the curly-looking kale so there’s no need to massage it. It’s perfect as is. If you can’t find the baby kale, just get the regular kale and let it sit in the dressing for a few minutes until it’s softened up.
The kale is tossed with the homemade vinaigrette and then it’s topped with grape tomatoes, blue cheese, sliced hard boiled eggs, diced avocado, and some cooked and crumbled Wright® Brand Bacon.
We are still digging the Wright® Brand Bacon! This bigger, better bacon is a great deal at Walmart and I’ve been picking up a package each time I’ve had to make a grocery run. If you follow me on Instagram, you know that my husband is currently obsessed with deviled eggs – I mean, seriously obsessed. I make a dozen (24 halves) for him every day for lunch.
But anyway, we’re been tearing through some Wright® Brand Bacon because what’s a deviled egg without bacon?
But yes, head to Walmart for a great deal on Wright® Brand Bacon and then put it on top of everything you eat!
Make sure you follow me around the internet!
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 garlic clove minced
- 1/2 teaspoon dijon mustard
- salt and pepper
- 4 cups baby kale leaves larger leaves torn into pieces
- 3 slices Wright® Brand Bacon cooked and crumbled
- 1/2 avocado diced
- 2 hardboiled eggs sliced
- 1/2 cup blue cheese
- 1 cup grape tomatoes halved
In a small bowl, whisk together olive oil, red wine vinegar, garlic, dijon mustard, and salt and pepper.
In a large mixing bowl, toss together the dressing and the kale leaves. Divide the kale onto two plates. Arrange the crumbled bacon, diced avocado, sliced eggs, blue cheese, and grape tomatoes. Serve immediately.
This is a sponsored post on behalf of Wright® Brand® Bacon. All opinions are 100% my own.