Strawberry Kale Salad
1/2 cup olive oil
1/3 cup cider vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon pepper
8 ounces baby kale
5 to 8 ounces spring mix lettuce
2 cups sliced fresh strawberries
1/2 pound bacon, cooked and crumbled
1/4 cup minced fresh mint
1 cup crumbled feta cheese
1/4 cup sliced almonds, toasted
For dressing, whisk together or shake together in a jar first five ingredients. To serve, place kale, spring mix, strawberries, bacon and mint in a large bowl; toss with dressing. Sprinkle with cheese and almonds.
Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.