Kale Salad with Roasted Fingerling Potatoes, White Beans, and Warm Bacon Dressing Recipe - Eat Wisco

Name: Kale Salad with Roasted Fingerling Potatoes, White Beans, and Warm Bacon Dressing Recipe - Eat Wisco
Total time: 50 min
Ingredients: Roasted Fingerling Potatoes; 24 oz 1 1/2 lbs./680 g fingerling potatoes, washed and halved lengthwise if large; 1 1/2 Tablespoons olive oil; 1/4 teaspoon salt; 1/8 teaspoon black pepper; Salad; 4 slices turkey bacon (chopped into ½-inch pieces); 1 bunch kale (rinsed, thick stems removed, and chopped); 1 small red onion (halved and thinly sliced); 1 Tablespoon fresh lemon juice; 1/8 teaspoon salt; 2 Tablespoons apple cider vinegar; 1 Tablespoon honey; 1 teaspoon Dijon mustard; 1 15.5 oz/440g can no-salt-added small white beans, rinsed and drained; 1 oz 30 g Stella Fontinella cheese, crumbled (see Note)

eatwisconsinpotatoes.com

From farm to table, Wisconsin potatoes add rich, homegrown flavor to every bite. Enjoy this recipe for Kale Salad with Roasted Fingerling Potatoes, White

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Ingredients

Roasted Fingerling Potatoes
24 oz 1 1/2 lbs./680 g fingerling potatoes, washed and halved lengthwise if large
1 1/2 Tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Salad
4 slices turkey bacon (chopped into ½-inch pieces)
1 bunch kale (rinsed, thick stems removed, and chopped)
1 small red onion (halved and thinly sliced)
1 Tablespoon fresh lemon juice
1/8 teaspoon salt
2 Tablespoons apple cider vinegar
1 Tablespoon honey
1 teaspoon Dijon mustard
1 15.5 oz/440g can no-salt-added small white beans, rinsed and drained
1 oz 30 g Stella Fontinella cheese, crumbled (see Note)