BLT Chopped Salad Pressure Cooker Recipe
This vibrant and delicious salad combines crispy bacon, juicy cherry tomatoes, and tender kale all brought together with a lime and olive oil dressing.
Equipment
- 1 Skillet medium heat
Ingredients
Main ingredients
- 8 slices Thick-cut bacon about 9 ounces
- ½ cup Sun-dried tomatoes julienned, not packed in oil
- 8 cups Kale tough stems removed and chopped
- ¼ teaspoon Kosher salt for seasoning the kale
- 1 pint Cherry tomatoes halved
- 1 ½ cups Sweet corn kernels fresh, frozen and thawed, or canned
- ½ cup Feta cheese crumbled
- ¼ cup Green or red onions finely chopped
- ¼ cup Fresh lime juice from about 2 medium limes
- 2 tablespoons Extra-virgin olive oil
- ¾ teaspoon Smoked paprika
Instructions
Instructions
- Get your skillet hot on medium and throw in the bacon slices. Cook until they’re nice and crispy.
- Take the bacon out and place it on paper towels to soak up the grease.
- Use the same skillet and toss in the corn kernels. Cook for 3-4 minutes until warmed through.
- In a big bowl, toss kale, sun-dried tomatoes, cherry tomatoes, chopped onion, and warm corn together.
- Crumble the crispy bacon and sprinkle over the salad mix.
- In a small bowl, whisk lime juice, olive oil, and kosher salt together, then drizzle over salad and toss.
- Sprinkle crumbled feta on top before serving.
Notes
Serve fresh and add extra dressing if needed when eating leftovers.