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Beef-Fry Salad


Food and prop styling by Renee Muller
Photography by Hudi Greenberger

Beef-Fry Salad

While beef fry and salad seem like food opposites, this is perfect for when you want a little “sometimes” food to make things interesting. Alternative recipe title: “Salad Boys Will Eat.”

SERVES 8

  • 2 6-oz (170-g) pkgs beef fry
  • ½ cup brown sugar
  • 2 tsp black pepper
  • 12 oz (340 g) kale, checked
  • Salad Mates Lite Nish Nosh dressing, to taste
  • tomatoes, avocado, sautéed mushrooms, and thinly sliced red onion (optional)

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Lay the beef fry on the baking sheets and sprinkle with brown sugar and black pepper. Bake for 15 minutes or until deep brown. Let cool and break into pieces. (It will be super fatty — don’t think about it too much.)

Dress the kale and add beef fry and other veggies, if desired.

(Originally featured in Family Table, Issue 732)

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