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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.
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Ingredients
For 6 COM_JOOMRECIPE_SERVING_TYPE_
blt-salad
- 1/4 c Vegenaise
- 1 t Dijon mustard
- 1 t lemon juice
- 2 t agave
- 1/4 t salt
- 1 bn lacinato kale
- 2 T peanut oil
- 1 pk vegetarian bacon
- 1 1/2 c cherry tomatoes
- 1 c baby spinach
BLT Salad Directions
- 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.