Looking for a protein-packed salad that's loaded with flavor? Here's a Summer Kale Salad with Berkshire Sausage that'll hit the spot.
Our pork is all-natural and antibiotic-free, making it a nutritional and flavor-packed addition to this dish. Look for the balsamic vinaigrette to add the perfect complement to the kale and tomatoes. Enjoy!
Time | 15 minutes Serves | 6
Ingredients
2 large bunches of Curly Kale, about 8-12 leaves, stems removed, roughly-chopped
4 links Nicolosi’s Berkshire Black Sweet Italian Sausage
3 Plum Tomatoes, diced
4 slices of Nicolosi's Berkshire Black Bacon
4 Large Eggs, hard-boiled, diced
Extra Virgin Olive Oil to cook sausage
For Vinaigrette:
1 cup of Extra Virgin Olive Oil
1/3 cup Balsamic Vinegar
1 teaspoon Dried Oregano
Salt and Pepper
Instructions:
- Heat olive oil in saute pan over medium high heat, add sausage, cook both sides until cooked, or internal meat thermometer reads 165F
- Add bacon to ban until crispy, remove, chop
- Set aside sausage
- Add 1 cup of olive oil, balsamic and oregano to bowl, whisk together, salt and pepper to taste
- Pour some vinaigrette in large salad bowl to coat the bottom
- Add kale and tomatoes to bowl and mix until salad is well-coated
- Add sausage to bowl, mix
- Add egg and sprinkle in bacon bits
- Add more vinaigrette if needed