Oregano’s uses black organic kale, but you can substitute your favorite variety; and if you want to scrap the bacon and add chicken, that’s OK, too. At the restaurant, they toss the salad by hand (with gloves) for 30 seconds, “so that every piece is lightly coated,” Salem says. “This is such a flavorful salad.”
Oregano’s Power Greens Salad
½ cup poppyseed dressing (recipe follows)
2 cups kale
½ cup hot, chopped bacon
Half red medium-sized apple, diced
3 tbsp. dried cranberries
½ cup raw broccoli, chopped
2 tbsp. almonds, toasted in pan (reserve 1 tbsp. for garnish)
1. Dry sauté bacon for approximately 2 minutes, until bacon begins to sweat.
2. Ladle dressing into mixing bowl first, then add kale, cooked bacon, apple, cranberries, broccoli and almonds into mixing bowl. Mix well.
3. Transfer to bowl.
4. Garnish with 1 tbsp. toasted almonds.
Poppy Seed Dressing
1/3 cup sugar
5 tbsp. cider vinegar
2 ½ tsp. poppy seeds
1 ½ tsp. grated onion
1 tsp. ground mustard
½ tsp. salt
1 cup vegetable oil
In a small bowl, combine the first six ingredients. Slowly whisk in oil. Cover and refrigerate.