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BLT Chopped Salad with Feta and Sweet Corn. Everyone’s favorite sandwich turned into an easy, delicious salad that’s perfect for parties and potlucks! Tastes great at room temperature and can last for days in the refrigerator, so it’s great for healthy meal planning too. The ultimate summer salad recipe! Recipe at wellplated.com | @wellplated

BLT Chopped Salad

5 from 9 votes
BLT Chopped Salad with Feta, Sweet Corn, and Kale. Easy, packed with flavor, and tastes great at room temperature, so it's perfect for parties and potlucks.
Prep: 25 mins
Cook: 15 mins
Total: 30 mins
Servings: 12 cups approx. (3–4 main, 6 side salads)
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Ingredients
  

For the BLT Chopped Salad:

  • 8 slices thick-cut bacon about 9 ounces
  • 1/2 cup julienned sun-dried tomatoes not the kind packed in oil
  • 8 cups kale tough stems removed and chopped (about 14 to 16 ounces with stems or 8 ounces without)
  • 1/4 teaspoon kosher salt
  • 1 pint cherry tomatoes halved
  • 1 1/2 cups sweet corn kernels  fresh, frozen and thawed, or drained from a can
  • 1/2 cup crumbled feta cheese
  • 1/4 cup finely chopped green or red onion

For the Dressing:

Instructions
 

  • Preheat oven to 400 degrees F. Bake the bacon according to
    these directions for Baked Bacon. Once cooked, remove to a plate and pat dry. Let cool, then chop.
  • Meanwhile, place the sun-dried tomatoes in a small bowl. Top with very hot water and let sit for a few minutes to rehydrate while you prepare the other ingredients. Drain and pat dry.
  • Place the chopped kale in a large serving bowl. Sprinkle with kosher salt. Massage with your hands by grabbing large handfuls a few at a time and squeezing gently until the kale is darker in color and more fragrant (this step makes the kale more tender and less bitter in taste—don’t skip it!). 
  • Add the drained sun-dried tomatoes, cherry tomatoes, corn, bacon, feta, and green onion.
  • Prepare the dressing: In a small bowl or large measuring cup, stir together the lime juice, olive oil, smoked paprika, and salt. Drizzle over the salad and toss to coat. If time allows, let rest in the refrigerator for 15 minutes or serve immediately.

Notes

  • TO STORE: Store leftovers in an airtight container (or a bowl tightly covered with plastic wrap) in the refrigerator for up to 3 days. Before serving, toss with a little extra lime juice and pinch of salt.
  • For faster prep, chop and prep the kale and other salad ingredients while the bacon bakes.

Nutrition

Serving: 1(of 6), about 2 heaping cups eachCalories: 185kcalCarbohydrates: 13gProtein: 7gFat: 13gSaturated Fat: 4gCholesterol: 20mgPotassium: 548mgFiber: 1gSugar: 4gVitamin A: 4821IUVitamin C: 67mgCalcium: 110mgIron: 2mg

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