Ingredients
| 1/2 | cup olive oil |
| 1/3 | cup cider vinegar |
| 1 | teaspoon honey |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 12 | ounces kale, trimmed and chopped |
| 2 | cups fresh strawberries, sliced |
| 3/4 | pound bacon, cooked and crumbled |
| 1/4 | cup fresh mint, minced |
| 1 | cup feta cheese, crumbled |
| 1/4 | cup slivered almonds, toasted |
Instructions
Whisk together olive oil, cider vinegar, honey, salt and pepper for a dressing. To serve, place kale, strawberries, bacon and mint in a large bowl. Toss with dressing and sprinkle with feta cheese and almonds. To toast almonds, bake in a shallow pan at 350 degrees F for 5-10 minutes or cook in a skillet over low heat, stirring occasionally until lightly browned. Serves 10
