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Southwest Kale Salad

It can be difficult to incorporate super greens into your diet but our Southwest Kale Salad is a delicious and easy way to make sure you get all of those nutrients. Our kale salad recipe incorporates the tasty flavors of bacon, cranberries and lime, making this a great go-to healthy salad for any meal.

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  • Makes: 6 servings
  • Makes: 1 cup each
  • Start to Finish: 30 mins

Southwest Kale Salad

Directions

  1. 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.
  2. Meanwhile, for dressing, in a large bowl whisk together lime peel, lime juice, oil, honey, salt, ground ancho pepper, coriander, cumin, and cayenne pepper.
  3. 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

Tip:

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
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