Smokehouse Kale & Tomato Salad

with bacon, spinach, smokehouse almonds, fresh mushrooms, crumbled feta cheese and a double bacon ranch dressing

A smoky good salad loaded with so many colors, flavors and textures: crunchy smokehouse almonds, bursts of sweet, juicy tomatoes, crumbled salty feta, earthy mushrooms, smoky bacon, sweet onion, curly kale and sweet onions with a creamy double bacon ranch dressing.

I have long been in love with smokehouse almonds. I remember my first taste of them as a child. I was amazed at the delightful salty/smoky flavor … I’d never had an almond like THAT before! Back then, smokehouse almonds were a special treat. These days, I treat myself to smokehouse almonds just about every day.

So I’m kind of puzzled: how on earth did it take me so long to realize that smokehouse almonds would go well on a salad? It seems a little crazy to me. Once the idea dawned on me and I’d actually TASTED my first smokehouse salad, I couldn’t stop eating it. I had a smokehouse salad for lunch every day for a week. I looked forward to lunch, drowning in happy anticipation, and slowly savored every last bite. Plus there’s something about kale that makes my body just sing with joy.

For the double bacon ranch dressing, I used both the Bacon Salt that I bought AND my homemade bacon morel mushroom salt. Oh man! Crazy good.

Smokehouse Kale & Tomato Salad w/Bacon & Smokehouse Almonds

• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: as many as you like!

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Ingredients

Scale 1x2x3x

For the Bacon Ranch Dressing:

• 1/4 cup plain non-fat yogurt
• 1/4 cup light mayonnaise
• 1/4 cup low fat milk
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon onion powder
• 1/4 teaspoon Italian Seasoning
• 1/4 – 1/2 teaspoon low sodium bacon salt (to taste)
• 1/4 teaspoon homemade bacon mushroom salt (or to taste – recipe here)
• 1/4 teaspoon sugar
• A pinch of dried dill
• 1 teaspoon extra virgin olive oil

For the salad:

• Fresh spinach leaves
• Fresh kale, ribs removed and chopped
• Sweet cherry or grape tomatoes, halved
• Smokehouse almonds, chopped
• Fresh mushrooms, sliced
• Bacon, cooked & chopped
• Crumbled feta cheese (best if marinated – recipe here)
• Sweet vidalia onion, peeled and chopped

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Instructions

1. In a small bowl, whisk together all the salad dressing ingredients.
2. Make a bed of spinach and kale leaves and top with tomatoes, almonds, mushrooms, bacon, feta, and onions.
3. Drizzle with dressing, mix it all up and enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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