Harvest Cobb Salad

4
Easy
Salads

Characteristics

High Fibre High Calcium Without gluten Without nuts

Nutritional Facts Per Serving

340
Calories
17 g
Protein
22 g
Carbs
5 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 340
  • Lipides 21 g
    • Saturated fat  5 g
  • Cholesterol 205 mg
  • Sodium  710 mg
  • Carbs 22 g
    • fiber  5 g
    • Sugar  5 g
  • Protein 17 g

Ingredients

  • 4 slices prosciutto
  • 3 tbsp (45 mL) olive oil
  • 2 tbsp (30 mL) balsamic vinegar
  • 1 tsp (5 mL) honey
  • 1/4 tsp (1 mL) each salt and pepper
  • 6 cups (1.5 L) loosely packed shredded kale, stems removed
  • 3 cups (750 mL) roasted chopped fall vegetables such as butternut squash, Brussels sprouts, cauliflower and/or broccoli florets
  • 4 hard-boiled eggs, peeled and sliced
  • 1/4 cup (60 mL) crumbled blue cheese

Method


  1. Set skillet over medium heat. Cook prosciutto 2 to 3 min. until crisp. Pat pieces dry with paper towel. Cool completely; crumble into bite-size pieces. Set aside.
  2. Whisk together oil, vinegar, honey, salt and pepper. Toss half this dressing with the kale.
  3. Arrange kale on serving platter; top with rows of roasted vegetables, hard-boiled eggs, blue cheese and crispy prosciutto. Drizzle remaining dressing over salad.

Tip: If you have leftover roasted turkey, grilled steak or pork chops, slice and arrange on top of salad.

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