Ingredients
Scale
For the bacon cilantro dressing:
- 1/3 cup plain yogurt
- 1/3 cup milk
- 1/4 cup light mayo
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/4 teaspoon Italian Seasoning
- 1/4 teaspoon bacon mushroom salt (to taste – recipe here)
- 1/4 teaspoon sugar
- A pinch of dried dill
- 1 teaspoon extra virgin olive oil
- 1/4 cup finely chopped fresh cilantro leaves
For the salad:
- 3 – 5 slices of bacon, cooked & crumbled
- 1 cup frozen corn, thawed … or corn cut off the cob (after a bit of cooking)
- 1 cup (packed) of kale leaves, ribs removed and cut into small bits
- 1 cup (packed) of fresh baby spinach leaves
- 1 cup cooked quinoa
- 5 – 6 mini sweet peppers or 1 red bell pepper, seeded and chopped
- 1/2 of a vidalia onion, peeled & chopped
Instructions
- Put all the dressing ingredients in a handi chopper or mini food processor and process until the cilantro is finely chopped and the dressing is smooth. Set aside.
- Put the kale leaves in your salad bowl and taste test it. If it is bitter or tough, rub the kale leaves with your fingers to soften it. Add the rest of the salad ingredients into the bowl and toss to mix.
- Serve with the creamy dressing on the side to drizzle over as desired.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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