Mmmmm, so I made a beef brisket this weekend. I used to be afraid of cooking large hunks of meat, but now I say “bring it on” – plus, the center cut of brisket is a lean cut, so no worries there! One of the biggest perks, aside from gobbling up slices of meaty heaven straight off the grill, is having leftovers! I’ve shared recipes I’ve prepared with leftover brisket in the past (hit the bottom of this post for links), and today I have a brand new salad to add to the collection!
You will love the smoky sweet satisfaction that my Brisket Kale and Corn Salad with Low-Fat Creamy Texas Dressing offers. Also, since kale is really only one of the salad greens holds up (if not gets better) to prepping ahead, this beef salad is also perfect for packing in a jar for lunch as school, work or the gym. Continue reading