Forget what you know about kale salads! Tossed in creamy dressing with skillet-roasted cherry tomatoes, his may be the most delicious kale salad you've had - it really is like a (veggie!) BLT in salad form.
|1⁄4 c||Vegenaise (or other vegan mayonnaise)|
|1 t||Dijon mustard|
|1 t||lemon juice|
|2 t||agave nectar|
|1 bn||lacinato kale (washed well, ends trimmed)|
|2 T||peanut oil (divided)|
|1 pk||vegetarian bacon (sliced into bite-sized pieces)|
|1 1⁄2 c||cherry tomatoes|
|1 c||baby spinach (washed, dried)|
In a small bowl, whisk together the Vegenaise, mustard, lemon juice, agave, and salt and pepper.
Slice the center stems out of each kale leaf. Stack the leaves on top of each other, and slice into thin ribbons. Place in a large bowl and drizzle with the dressing. Toss until evenly coated. Cover and refrigerate while preparing the rest of the salad.
Heat 1 tablespoon of the peanut oil in a large skillet over medium-high heat. Cook the vegetarian bacon on both sides until crisp on the edges. Transfer to a paper towel to drain.
Add the last tablespoon of peanut oil to the skillet, and heat over medium-high heat. Place the tomatoes in the skillet and sprinkle with salt. Cook for 3-4 minutes, until the tomatoes begin to soften and the juices start to come out. Remove from heat.
Toss the kale with the spinach leaves, being sure to coat in dressing. Fold in the tomatoes with their juices, and 3/4 of the bacon. Top each serving with the remaining bacon, and serve immediately.
You can easily "un-veganize" this salad, using regular mayo and regular bacon.