Harvest Cobb Salad
Prep Time
Serves
Cooking Mode
4 slices prosciutto
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp honey
¼ tsp each salt and pepper
6 cups loosely packed shredded kale, stems removed
3 cups leftover chopped Honey Roasted Root Vegetables or roasted chopped fall vegetables such as butternut squash, Brussels sprouts, cauliflower and/or broccoli florets
4 hard-boiled eggs, peeled and sliced
¼ cup crumbled blue cheese
4 slices prosciutto
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp honey
¼ tsp each salt and pepper
6 cups loosely packed shredded kale, stems removed
3 cups leftover chopped Honey Roasted Root Vegetables or roasted chopped fall vegetables such as butternut squash, Brussels sprouts, cauliflower and/or broccoli florets
4 hard-boiled eggs, peeled and sliced
¼ cup crumbled blue cheese
Directions
1Set 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.
2Whisk together oil, vinegar, honey, salt and pepper. Toss half this dressing with the kale.
3Arrange kale on serving platter; top with rows of roasted vegetables, hard-boiled eggs, blue cheese and crispy prosciutto. Drizzle remaining dressing over salad.
Tips
1
If you have leftover roasted turkey, grilled steak or pork chops, slice and arrange on top of salad.
Disclaimer
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Personal Note
Personal Note
