• 3 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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

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  • 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.

Nutrition Facts

199 calories; 11 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 5 g monounsaturated fat; 4 mg cholesterol; 309 mg sodium. 468 mg potassium; 22 g carbohydrates; 3 g fiber; 9 g sugar; 7 g protein; 0 g trans fatty acid; 8503 IU vitamin a; 105 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 2 mg iron;

Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
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  • 1 star values: 0