Bacon and Date Cabbage Salad
Ingredients
- 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 bags shredded cabbage (or coleslaw mix)
- Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
- 3 Medjool dates, pitted, chopped
- Parchment paper
- Nonstick cooking spray
Preparation
Heat oven to 400° F.
Line small baking sheet with parchment paper; lightly coat with spray.
Arrange bacon in one layer. Bake for 15 to 20 minutes until crisp (or according to package directions); set aside.
While bacon cooks, heat oil in medium nonstick skillet over medium heat.
Add shallot; cook, stirring frequently, for 2 to 3 minutes, or until translucent. Remove from heat.
Add vinegar, preserves, and thyme; stir to make dressing. Set aside.
Place cabbage in a large bowl; pour warm dressing over cabbage. Mix salad thoroughly; season with salt and pepper (if desired).
Garnish with reserved bacon and dates. Divide evenly among four serving plates.
