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