Grilled Kale Panzanella Salad

Ingredients

• 4 cups FOR THE SALAD:
• 1-⅓ cup Packed, Large Cubed Crusty Bread (I Used A Wheat Baguette, Keep Cubes Large Enough That You Can Grill Them)
• 4 slices Olive Oil, For Drizzling
• 6 cups Red Onion, Roughly Chopped
• 2 cups Turkey Bacon
• ½ cups Kale, Roughly Copped
• 1-¼ teaspoon Apple, Diced (for 2 Cups You'll Need About 1 Large Apple)
• 2 Tablespoons FOR THE DRESSING:
• 1 Tablespoon Jarlsberg Light Cheese, Finely Grated (see Note)
• 1 Tablespoon Hickory Liquid Smoke
• 1 Tablespoon Plus 2 Teaspoons Olive Oil
• ½ Tablespoons Plus 2 Teaspoons Maple Syrup

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 9 of 12 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Chicken	100g cooked	165
Olive Oil	1 tbsp (14g)	119
Cheese	1 oz (28g) cheddar	113
Apple	1 medium (182g)	95
Maple Syrup	1 tbsp (20ml)	52
Onion	1 medium (110g)	44
Bacon	1 slice cooked (8g)	43
Spinach	1 cup raw (30g)	7
Salad	not in our table	0
Wheat	not in our table	0
Smoke	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.