Salads

Southwestern Chopped Kale Salad with Crispy Tortilla Strips and a Honey-Lime Vinaigrette

4

A fresh, twist on the kale salad with avocado, corn, and crispy tortilla strips tossed in a tangy honey-lime vinaigrette.

4
Salad
6 cups kale {roughly torn and loosely packed}
1 cup corn
1/3 cup red onion, diced
1/2 cup loosely packed cilantro {roughly chopped}
1 cup cherry tomatoes, halved
1 bell pepper, seeded and diced
1 large avocado, cubed
!Crispy Tortilla Strips
2 large tortillas {I used flour tortillas}
vegetable oil {enough to coat the bottom of a pan}

Honey-Lime Vinaigrette
2 tbsp olive oil
2 tbsp white wine vinegar
2 tsp honey
1 tsp lime zest
1/2 tsp lime juice
1/2 tsp dijon
salt and pepper
Salad Cut or tear kale into bite-sized pieces. Wash in a bowl of cold water, gently massaging the kale to soften and remove bitterness. Dry thoroughly. Combine kale with all other salad ingredients and toss...
See the full directions on my site
Nutritions

Calories
710

Sodium
94mg
3% DV

Fat
40g
62% DV

Protein
6g
12% DV

Carbs
27g
9% DV

Fiber
7g
28% DV

Stewed Okra and Tomatoes is a classic Southern dish! Flavored with bacon, onion, garlic and cider vinegar, you know these vegetables are bound to be good. Serve garden fresh okra and tomatoes during the summer months, or use canned and frozen ingredients in the off-season. Paired with a side of cornbread, this is a simple and affordable dish to enjoy year-round!

3 slices thick cut bacon
1 small Vidalia onion
2 cloves garlic
2 15.5 oz cans diced tomatoes
1 T sugar
2 t fresh thyme leaves
1 dried bay leaf
1/2 t apple cider vinegar
1/2 t Worcestershire sauce
2 c fresh or frozen okra
salt and pepper ( to taste )
6
  • In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
  • Add the onion and garlic; saute for 5 more...
    See the full directions on my site
Nutritions

Calories
1105

Sodium
1147mg
47% DV

Fat
114g
176% DV

Protein
1g
3% DV

Carbs
4g
1% DV

Fiber
2g
8% DV