Harvest Cobb Salad

  • Prep Time 20 min
  • Total Time 30 min
  • 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.

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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
  • Sugar 5 g
  • Protein 17 g
  • Cholesterol 205 mg
  • Fibre 5 g
  • Sodium 710 mg