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Kale Salad with Cheese Crisps


  • 2 cups Kale
  • 1 Slice Bacon - cooked and crumbled
  • Oyster Crackers
  • Sargento 4 State Cheddar Cheese
  • 2 Tbs Olive Oil
  • 1 Tbs Balsamic Vinegar


  • Add Kale to a large salad bowl
  • Top with bacon, oyster crackers, cheese crisps and dressing.
  • Serve immediately.
  • To make cheese crisps, add small pinches of cheese to a hot skillet. Allow to cook until the cheese is melted and starts to slightly brown. Remove from skillet and place on a paper towel to cool and crisp.
  • To make dressing - mix olive oil and balsamic vinegar together in a jar. Shake to combine.