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Bacon & Date Cabbage Salad

(Makes 4 servings, approx. 2 cups each)

Total Time: 15 min.

Prep Time: 12 min.

Cooking Time: 3 min.

  • Nonstick cooking spray
  • 3 slices center-cut bacon (nitrate- and nitrite-free)
  • 3 Tbsp. olive oil
  • 1 medium shallot, thinly sliced
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. all-natural fig preserves
  • 1 Tbsp. fresh thyme leaves
  • 2 (14-oz.) bags shredded cabbage (or coleslaw mix)
  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 3 Medjool dates, pitted, chopped

Directions:

  1. Heat oven to 400° F.
  2. Line small baking sheet with parchment paper; lightly coat with spray.
  3. Arrange bacon on a sheet in one layer. Bake for 15 to 20 minutes until crisp (or according to package directions); set aside.
  4.  While bacon cooks, heat oil in a medium nonstick skillet over medium heat.
  5. Add shallot; cook, stirring frequently, 2 to 3 minutes, or until translucent. Remove from heat.
  6. Add vinegar, preserves, and thyme; stir to make the dressing. Set aside.
  7. Place cabbage in a large heatproof bowl; pour warm dressing over cabbage. Mix salad thoroughly; season with salt and pepper, if desired.
  8. Garnish with bacon and dates. Divide evenly among eight serving plates.

Tips:

  • Try this recipe with other fruit preserves (apricot, apple, black currant, etc.).
  • To make this a satisfying breakfast (with plenty of extra credit) top the salad with 2 eggs and pair with a toasted whole-grain English muffin.
  • To make this a yummy lunch option, pair it with a serving of Creamy Chicken Salad (see page XX) and a whole-grain toasted English muffin.
  • To make this a satisfying dinner, omit the English muffin from the lunch option and have one to two servings of the salad mixture to ensure you can be dinner and done!
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