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Warm Baby Kale-Leek Salad in Crispy Cups

Do you need a salad that doesn’t really look like a salad? Then this Warm Baby Kale-Leek Salad in Crispy Cups is the salad for you.

baby kale

The inspiration for this salad came from the fact that we’re now seeing baby kale all over the place. It reminds us that there are so many ways to enjoy leafy greens besides an iceberg-lettuce-on-your-plate salad.


We’re also convinced that this warm baby kale salad will confuse and pleasantly surprise anyone who is bored with salads. Not to mention that it’s great for throwing off your kids when you tell them they have to eat salad and then you show up with this.

Warm Baby Kale-Leek Salad in Crispy Cups

Warm Baby Kale Leek Salad in Crispy Cups

A warm baby kale-leek salad, served in crispy baked wonton cups.

Course Appetizer, Salad
Cuisine American
Keyword baby kale, leek, salad, wonton wrappers
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6

Ingredients

  • Cooking spray
  • 12 wonton wrappers
  • 3 strips bacon
  • 1 leek, cleaned and finely chopped
  • 1 tbsp balsamic vinegar
  • 4 cups cleaned and washed baby kale or baby greens mix

Instructions

  1. Preheat the oven to 350 degrees. Spray a light coating of cooking oil over 12 muffin tins. Take the wonton wrapper and press each one gently into a muffin compartment so that it forms a cup shape. Bake for 15 minutes or until crispy and light golden brown. Remove the wonton wrappers from the muffin tin and let them cool.

  2. Meanwhile, in a large skillet, cook the three strips of bacon until crispy. Remove bacon and transfer to a paper towl to drain. Drain the fat from the pan, but leave the crispy brown bits. Add the olive oil and saute the onion and leek for 8-10 minutes or until tender and translucent. Add the balsamic vinegar and stir to combine. Remove the pan from the heat and stir in the greens quickly until the greens are covered with oil and slightly wilted.

  3. Scoop the greens, about 1/4 cup at a time, into the wonton cups. Serve immediately. Serves 4 to 6.

What’s the secret behind these crispy cups? Why, baked wonton wrappers, of course. They make an ideal serving-sized salad holder. All you have to do is spray a little cooking spray in a muffin tin, press the wonton wrappers in, bake them, and you have a perfect cup.

We’re estimating that most people will eat two of these, but at a recent dinner we had people going for three (or four). But who cares, because it’s salad, right?

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Warm Baby Kale Leek Salad

P.S. Want another salad-that’s-not-really-a-salad? Try this Vegan Spelt Salad with Watermelon Radishes. Want to see more examples of unusual salads? Check out our Sumptuous Salads board on Pinterest.

 

 

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