BLT Chopped Salad
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BLT Chopped Salad
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BLT Chopped Salad with Feta, Sweet Corn, and Kale. Easy, packed with flavor, and tastes great at room temperature, so it's perfect for parties and potlucks.
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Ingredients
For the BLT Chopped Salad:
- 8 lices thick-cut bacon about 9 ounces
- ½ cup julienned sun-dried tomatoes not the kind packed in oil
- 8 cups kale tough stems removed and chopped (about 14 to 16 ounces with stems or 8 ounces without)
- ¼ teaspoon kosher salt
- 1 pint cherry tomatoes halved
- 1 ½ cups sweet corn kernels fresh, frozen and thawed, or drained from a can
- ½ cup crumbled Feta cheese
- ¼ cup finely chopped green or red onion
For the Dressing:
- ¼ cup fresh lime juice from about 2 medium limes
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon smoked paprika
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 400 degrees F. Bake the bacon according to these directions for Baked Bacon. Once cooked, remove to a plate and pat dry. Let cool, then chop.
- Meanwhile, place the sun-dried tomatoes in a small bowl. Top with very hot water and let sit for a few minutes to rehydrate while you prepare the other ingredients. Drain and pat dry.
- Place the chopped kale in a large serving bowl. Sprinkle with kosher salt. Massage with your hands by grabbing large handfuls a few at a time and squeezing gently until the kale is darker in color and more fragrant (this step makes the kale more tender and less bitter in taste—don’t skip it!).
- Add the drained sun-dried tomatoes, cherry tomatoes, corn, bacon, feta, and green onion.
- Prepare the dressing: In a small bowl or large measuring cup, stir together the lime juice, olive oil, smoked paprika, and salt. Drizzle over the salad and toss to coat. If time allows, let rest in the refrigerator for 15 minutes or serve immediately.
Notes
- TO STORE: Store leftovers in an airtight container (or a bowl tightly covered with plastic wrap) in the refrigerator for up to 3 days. Before serving, toss with a little extra lime juice and pinch of salt.
- For faster prep, chop and prep the kale and other salad ingredients while the bacon bakes.
- TO LAYER IN MASON JARS: Grab three 32-ounce mason jars like these and add 1 (15-ounce) can chickpeas (rinsed and drained) to the recipe. Mix the dressing in the bottom of each (I eye ball it), then layer on the rest of the ingredients, starting with the chickpeas and ending with the bacon and kale, dividing between each. Refrigerate for up to 4 days.
Nutrition Information
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Serving
1(of 6), about 2 heaping cups each
Calories
185kcal
(9%)
Carbohydrates
13g
(4%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Cholesterol
20mg
(7%)
Potassium
548mg
(16%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
4821IU
(96%)
Vitamin C
67mg
(74%)
Calcium
110mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12cups approx. (3–4 main, 6 side salads)
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 1(of 6), about 2 heaping cups each | |
| Calories | 185kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Potassium | 548mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 4821IU | 96% |
| Vitamin C | 67mg | 74% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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