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Strawberry Kale Salad | Dietitian Debbie Dishes
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4.34 from 3 votes

Copycat Antique Taco Salad

A copycat kale salad from Antique Salad. This salad is chock full of strawberries, queso fresco, spicy peanuts and more!
Prep Time20 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Servings: 3 servings
Calories: 460kcal

Ingredients

For the Tortilla Strips:

Salad Dressing:

  • 1/4 teaspoon sesame oil
  • 4 tablespoons pomegranate juice
  • 3 tablespoons red wine vinegar
  • 1 tablespoon maple syrup

Salad:

  • 4 cups chopped kale stems removed
  • 3 ounces queso fresco crumbled
  • 1/4 cup dried cranberries
  • 4 tablespoons finely diced red onion
  • 6-8 large strawberries chopped
  • 1/3 cup peanuts

Instructions

Make the Tortilla Strips

  • Preheat oven to 375 degrees Fahrenheit. Cut tortillas in half and then into 1/4 inch strips. Spray with cooking oil and spread in a single layer on a cookie sheet.
  • Bake tortillas for 10 minutes or until they begin to lightly brown and crispy.

Make the Salad Dressing:

  • Melt coconut oil in the microwave in a small bowl. Add sesame, vinegar, maple syrup, juice, salt and pepper. Stir together to combine.

Make the Salad:

  • Put kale into a large bowl. Pour dressing over the kale and lightly massage the leaves to soften them.
  • Top with the peanuts, cheese, cranberries, red onion, and strawberries.
  • Toss together and serve with tortilla strips.

Nutrition

Serving: 1salad | Calories: 460kcal | Carbohydrates: 38g | Protein: 14g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 280mg | Potassium: 641mg | Fiber: 8g | Sugar: 17g | Vitamin A: 9157IU | Vitamin C: 99mg | Calcium: 444mg | Iron: 3mg