1Place kale in a resealable plastic bag; add 1 teaspoon olive oil and salt. Mix thoroughly until leaves are coated. Seal bag and let sit for 30 minutes.
2Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
3Whisk 1/4 cup olive oil, balsamic vinegar, soy sauce, and garlic together in a bowl until dressing is evenly mixed.
4Transfer kale to a bowl; add dressing and toss to coat. Top salad with bacon and sunflower seeds.
Ingredients
6 servings
243 cals
1 bunch fresh kale, stems removed and leaves thinly sliced
