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Southwest Kale Salad

Makes: 6 servings Yield: 1 cup each
Start to Finish 30 mins
Southwest Kale Salad
Ingredients
  • 2  slices  turkey bacon, cut crosswise into thin strips
  • 1  cup  fresh or frozen corn kernels
  • 2 - 3  tablespoons  water
  • 2  tablespoons  finely chopped shallot (1 medium)
  • 1/2  teaspoon  finely shredded lime peel
  • 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 KitchenTip:
  • 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 199,
  • Fat, total (g) 11,
  • chol. (mg) 4,
  • sat. fat (g) 2,
  • carb. (g) 22,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 3,
  • sugar (g) 9,
  • pro. (g) 7,
  • vit. A (IU) 8503,
  • vit. C (mg) 105,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • sodium (mg) 309,
  • Potassium (mg) 468,
  • calcium (mg) 91,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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