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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

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.

Tip

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.

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Nutrition 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
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