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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.

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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