Brisket, Corn & Kale Salad with Low-fat Creamy Texas Dressing
Prep Time
10mins
Cook Time
12mins
Total Time
22mins
Use leftover beef brisket in this delicious smokey, sweet, tangy salad featuring kale, roasted corn, dried cherries and a low-fat dressing made with Greek yogurt and BBQ sauce.
Course:
Main Dish, Salad
Cuisine:
American
Servings: 4servings
Ingredients
For Salad
3ears corn, husked and de-silkedor 12 oz. frozen bag corn, thawed
1tablespoonolive oil
1teaspoonTajin chili and lime seasoningor just plain salt and pepper
1large bunch kale, washed and dried
3/4 cupdried cherries or dried cranberries
1/2cupdiced red onion
3/4poundchopped beef brisket, pre-cooked
For Dressing
4tablespoonsnon-fat Greek yogurt
4tablespoonsspicy BBQ sauce
1tablespoonlime juice
1tablespoonapple cider vinegar
1/2teaspoondried red pepper flakesor more if you like it really spicy
Instructions
Preheat oven to 400F degrees.
Place corn on rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Roll ears or toss loose kernels around a bit to coat everything. Roast for about 15 minutes in oven until, softening and turning lightly brown in places. Set aside to cool, then shear off kernels with sharp knife and add to large bowl.
Rip the kale off the stalks and veins. Chop it into small pieces. Before adding kale to salad bowl, massage it by squeezing it in fists to soften.
Add dried cherries and red onion. Chop or shred brisket into bite-sized pieces and add to bowl. Toss everything around.
In small bowl, whisk together Greek yogurt, barbeque sauce, lemon juice, vinegar and red pepper flakes. Pour over salad and mix in thorough. Top with French fried onion bits before serving.
Leftovers may be kept in the refrigerator for three days.