Southwest Kale Salad

Southwest Kale Salad + enlarge image
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2 users rated this recipe an average rating of 4.0
Makes:
6 servings
Yields:
1 cup each
Start to Finish:
30 mins
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Southwest Kale Salad

Ingredients
2
slices turkey bacon, cut crosswise into thin strips
1
cup fresh or frozen corn kernels
2
tablespoons water
2
tablespoons finely chopped shallot (1 medium)
1/4
cup lime juice
2
tablespoons olive oil
1
teaspoon honey
1/2
teaspoon salt
1/2
teaspoon ground ancho chile pepper
1/2
teaspoon ground coriander
1/8
teaspoon ground cumin
 
Dash cayenne pepper
1
bunch Tuscan or dinosaur kale (about 12 ounces)
1/2
cup finely shredded carrot (1 medium)
1/2
cup roasted red sweet pepper, drained and chopped
1/3
cup dried cranberries
1/4
cup pumpkin seeds (pepitas), toasted

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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