Ingredients

The following ingredients have 6 Servings
  • 4 Cups Packed cubed crusty bread (I used a wheat baguette)
  • Olive oil (for drizzling)
  • 1 1/3 Cups Red onion (Roughly chopped)
  • 4 Strips of Turkey Bacon
  • 5-6 Cups Kale (roughly chopped)
  • 2 Cups Apples (diced (about 1 large apple))
  • For the dressing:
  • 1/2 Cup Jarlsberg Light Cheese (FINELY grated*)
  • 2 Tbsp + 2 tsp Olive oil
  • 1 1/4 tsp Hickory liquid smoke
  • 1 Tbsp + 2 tsp Maple syrup
  • 1 Tbsp +1 tsp Yellow mustard
  • 1 Tbsp +1 tsp Apple cider vinegar
  • 1/2 Tbsp Garlic (minced)
  • Salt/pepper to taste

Instruction

  • Preheat your grill[/url]to medium heat and place the cubed bread in a [url href=http://amzn.to/1ODgucb target=_blank rel=nofollow]large bowl. Lightly drizzle the bread with olive oil and toss so that it coats the cubes.
  • Place the bread on the grill and grill until lightly charred and crunchy, about 1 - 1/2 mins (watch them closely, because they burn quickly!) Then flip and cook the other side until crunchy. Place into a bowl and set aside.
  • Place a grill basket on the grill and add in the chopped red onion. Cook until lightly charred, stirring every so often.
  • While the red onion cooks, heat a large pan on medium high heat and spray it with cooking spray. Cook the bacon strips until golden brown and crispy, about 1-3 mins per side. Transfer to a paper towel to remove an excess fat, and cut into thin slices.
  • Place the kale and diced apples into a large serving bowl. Then, add in the cubed bread, red onion and bacon slices. Toss to evenly distribute.
  • To make the dressing:
  • Place all the ingredients in asmall food processorand blend until smooth and creamy. **
  • Pour as much of the dressing as your heart desires over the the salad and DEVOUR.