- Prep Time
- 20 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 4
- slices prosciutto
- 3 tbsp
- olive oil
- 45 mL
- 2 tbsp
- balsamic vinegar
- 30 mL
- 1 tsp
- honey
- 5 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
- 6 cups
- loosely packed shredded kale, stems removed
- 1.5 L
- 3 cups
- leftover chopped Honey Roasted Root Vegetables or roasted chopped fall vegetables such as butternut squash, Brussels sprouts, cauliflower and/or broccoli florets
- 750 mL
- 4
- hard-boiled eggs, peeled and sliced
- 1/4 cup
- crumbled blue cheese
- 60 mL
Method
- Step 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.
- Step 2
- Whisk together oil, vinegar, honey, salt and pepper. Toss half this dressing with the kale.
- Step 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.
Tips
If you have leftover roasted turkey, grilled steak or pork chops, slice and arrange on top of salad.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving: 1/4 of the recipe
- Calories:
- 340
- Fat:
- 21 g
- Saturated Fat:
- 5 g
- Carbs:
- 22 g
- Fibre:
- 5 g
- Sugar:
- 5 g
- Cholesterol:
- 205 mg
- Protein:
- 17 g
- Sodium:
- 710 mg
