- Level
- very easy
- 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
Directions
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
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Nutritional Facts
- 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