INGREDIENTS
5
strips Bacon
3 cups
Rotisserie chicken
1
Apple
1/4 cup
Flame raisins
4 cups
Kale removed from, packed stem and finely chopped
2 cups
Mature spinach, packed
4
Eggs, hard
3 tsp
Dijon mustard
4 tsp
Coconut palm sugar
1
Salt and pepper
3 tbsp
Champagne vinegar
1/3 cup
Olive oil, extra virgin
1/2 cup
Walnuts