Southwest Kale Salad
slices turkey bacon, cut crosswise into thin strips
cup fresh or frozen corn kernels
tablespoons finely chopped shallot (1 medium)
teaspoon finely shredded lime peel
cup lime juice
tablespoons olive oil
teaspoon ground ancho chile pepper
teaspoon ground coriander
teaspoon ground cumin
Dash cayenne pepper
bunch Tuscan or dinosaur kale (about 12 ounces)
cup finely shredded carrot (1 medium)
cup roasted red sweet pepper, drained and chopped
cup dried cranberries
cup pumpkin seeds (pepitas), toasted
- In a medium nonstick skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels. Discard drippings. In the same skillet combine corn, the water, and shallot. Cook, covered, over medium heat for 3 to 4 minutes or until corn is heated through; drain.
- Meanwhile, for dressing, in a large bowl whisk together lime peel, lime juice, oil, honey, salt, ground ancho pepper, coriander, cumin, and cayenne pepper.
- Remove and discard thick stems from kale. Coarsely chop leaves (you should have about 8 cups). On a serving platter arrange bacon, corn mixture, kale, carrot, roasted pepper, cranberries, and pumpkin seeds. Drizzle with dressing. Serve at room temperature.
From the Test Kitchen
Tuscan kale has many different names cavolo nero, black cabbage, lacinato, or dinosaur to name a few. It has a better texture for raw preparations than the curly leaf variety.
Nutrition Facts(Southwest Kale Salad)
- Per serving:
- 199 kcal cal.,
- 11 g fat
- (2 g sat. fat,
- 3 g polyunsaturated fat,
- 5 g monounsatured fat),
- 4 mg chol.,
- 309 mg sodium,
- 22 g carb.,
- 3 g fiber,
- 9 g sugar,
- 7 g pro.
- Percent Daily Values are based on a 2,000 calorie diet