Recipes and Cooking Southwest Kale Salad 4.3 (3) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 1, 2013 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Servings: 6 Yield: 1 cup each Jump to Nutrition Facts Ingredients 2 slices turkey bacon, cut crosswise into thin strips 1 cup fresh or frozen corn kernels 2 - 3 tablespoon water 2 tablespoon finely chopped shallot (1 medium) ½ teaspoon finely shredded lime peel ¼ cup lime juice 2 tablespoon olive oil 1 teaspoon honey ½ teaspoon salt ½ teaspoon ground ancho chile pepper ½ teaspoon ground coriander ⅛ teaspoon ground cumin Dash cayenne pepper 1 bunch Tuscan or dinosaur kale (about 12 ounces) ½ cup finely shredded carrot (1 medium) ½ cup roasted red sweet pepper, drained and chopped ⅓ cup dried cranberries ¼ cup pumpkin seeds (pepitas), toasted Directions 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. 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. Rate it Print Nutrition Facts (per serving) 199 Calories 11g Fat 22g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 199 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 10% Cholesterol 4mg 1% Sodium 309mg 13% Total Carbohydrate 22g 8% Total Sugars 9g Protein 7g Vitamin C 105.1mg 526% Calcium 90.9mg 7% Iron 2.2mg 12% Potassium 468mg 10% Folate, total 32.3mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.