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Festival Foods

BLT Salad

We've taken America's favorite sandwich and turned it into a hearty salad. The kale in this BLT Salad stands up to refrigeration, making this the perfect salad to make ahead and refrigerate for later. Massaging the kale transforms the tough leaf into a tender, delicious green - so wash your hands, roll up your sleeves and dig in!

  • BLT Salad
  • Ingredients
    • 1 lb. kale, stems removed and chopped (about 8 cups)
    • ¼ tsp. kosher salt, plus more to taste
    • ½ cup julienned sun-dried tomatoes packed in oil, drained
    • 8 slices al fresco® Uncured Chicken Bacon, chopped
    • 1 pint grape tomatoes, halved
    • 1 (10 oz.) bag Green Giant® Roasted Corn, cooked according to package directions and cooled
    • ½ cup crumbled feta cheese
    • ¼ cup finely sliced green onion
    • 2 limes, juiced
    • 2 Tbsp. extra-virgin olive oil
    • ¾ tsp. paprika
    • Black pepper, to taste

    1. Place chopped kale in a large bowl. Sprinkle kale with kosher salt and massage kale with fingers until darker in color and tender. 1. Add sun-dried tomatoes, bacon, grape tomatoes, corn, feta cheese and green onions. 1. In a small bowl, whisk together lime juice, olive oil, paprika, and salt and pepper to taste until well combined. Drizzle over salad and toss to coat.


    Calories 160, Total Fat 8g (Saturated 2g, Trans 0g), Cholesterol 20mg, Sodium 200mg, Total Carbohydrate 20g (Dietary Fiber 4g, Total Sugars 4g, Includes 0g Added Sugars), Protein 8g, Vitamin D 0%, Calcium 10%, Iron 6%, Potassium 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

    Serves: 8 servings

    Gluten Free Main Dish Summer Sodium Smart Side Dish Salad Meal Ideas Spring American 20 Minute Meal 10 Dollar Meal