BLT Chopped Salad Pressure Cooker Style
A flavorful and quick BLT chopped salad combining crispy bacon, tender kale, sun-dried tomatoes, and a zesty lime dressing, perfect for a fresh and hearty meal made easier with pressure cooking techniques.
Ingredients
Main ingredients
- 8 slices thick-cut bacon around 9 ounces, for that crisp smoky crunch
- 0.5 cup sun-dried tomatoes dry kind, not packed in oil
- 8 cups chopped kale tough stems removed
- 0.25 teaspoon kosher salt to help soften the kale
- 1 pint cherry tomatoes halved
- 1.5 cups sweet corn kernels fresh, frozen and thawed or canned and drained
- 0.5 cup crumbled feta cheese for salty creaminess
- 0.25 cup green or red onion finely chopped
- 0.25 cup fresh lime juice
- 2 tablespoons olive oil extra-virgin, for dressing
- pinch smoked paprika
- 0.25 teaspoon salt to sprinkle on top
Instructions
Instructions
- Cook the bacon on medium heat in a skillet until crisp and golden, about 8 minutes. Drain on paper towels and crumble.
- Toss kale into a large bowl and massage with salt for about 2 minutes until leaves soften and wilt.
- Add julienned sun-dried tomatoes, halved cherry tomatoes, corn kernels, green onion, and crumbled bacon to the kale. Mix well.
- Whisk together fresh lime juice and extra-virgin olive oil in a small bowl to make dressing.
- Pour the dressing over the salad and toss until everything is coated.
- Sprinkle crumbled feta cheese on top and gently toss to combine without making it mushy.
- Serve immediately or chill for one hour to let flavors meld.
Notes
Store salad in an airtight container in the fridge for up to three days. Keep feta separate for less sogginess. You can pack smaller servings without dressing until ready to eat. Reheat bacon and corn gently if cooked separately.