Kale Caesar!

• 3 gals. assorted kale (green and flowering varieties)
• 1/3 cup extra virgin olive oil
• 16 slices OSCAR MAYER 18-22 Slice Count Raw Bacon Flat Pak
• 1/3 cup maple syrup
• 1 cup fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1/3 cup vinegar
• 1/3 cup sugar
• 1-1/3 Tbsp. salt
• 2 cups Granny Smith apples, peeled, cut into small cubes
• 2 cups KRAFT Creamy Caesar Dressing
• 16 each eggs, poached
• 32 each marinated white anchovy fillets
• 1/3 cup smoked almond, chopped

1. Wash and stem kale; place in salad spinner.
2. Spin dry; place in large bowl.
3. Add oil; toss to evenly coat.
4. Spread into single layer on bottom of parchment-lined sheet pan.
5. Bake in 350 degrees F standard oven 13 to 15 min.
6. or until crisp but not browned.
7. Cool.
8. Meanwhile, coat each bacon slice with 1 tsp.
9. syrup.
10. Arrange, in single layer, on bottom of parchment-lined sheet pan; cover with second sheet of parchment, then second sheet pan.
11. Press gently to flatten bacon slices.
12. Bake in 375 degrees F convection oven 20 to 25 min.
13. or until bacon is crisp.
14. Meanwhile, mix lemon juice, vinegar, sugar and salt until blended; pour into food-sealer bag.
15. Add apples.
16. Seal bag with vacuum food sealing machine to infuse the apples.
17. Let stand 15 min.
18. ; drain.
19. For each serving: Spread 2 Tbsp.
20. dressing onto plate; top with 3 cups kale and place 1 poached egg in the center.
21. Cut 1 bacon slice into large pieces; arrange on salad.
22. Top with 2 anchovy fillets, 1 tsp.
23. nuts and 2 Tbsp.
24. apples.

extra virgin olive oil, bacon, maple syrup, lemon juice, vinegar, sugar, salt, apples, caesar dressing, eggs, almond

Taken from www.kraftrecipes.com/recipes/kale-caesar-145227.aspx (may not work)