Balsamic Kale-and-Strawberry Salad
Equipment
- cooking parchment paper
Ingredients
- 2 slices whole-grain bread cut into ½-inch cubes
- Cooking spray
- ¼ cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 1 bunch 8 oz fresh kale, ribs removed, cut into bite-size pieces (6 cups)
- ½ shallot thinly sliced
- 2 cups sliced fresh strawberries
- ¼ cup shredded Parmesan cheese 1 oz
Instructions
- Heat oven to 400°F.
- Line cookie sheet with cooking parchment paper.
- Place bread cubes on cookie sheet; spray bread with cooking spray.
- Bake 8 to 12 minutes, turning halfway through, until toasted.
- Cool.
- In large bowl, beat vinegar, mustard, honey and pepper with whisk.
- Add oil; beat until smooth.
- Add kale and shallot to the bowl; toss until kale is thoroughly coated.
- Gently mix in strawberries.
- Divide salad among 4 serving plates; top with croutons and cheese.
- Serve immediately.
Notes / Tips / Wine Advice:
Make-Ahead Magic
Bake the croutons the night before; store in an airtight container. Prepare the dressing up to 3 days in advance; cover and refrigerate. Just before serving, pour dressing into a large bowl and continue as directed in Step 3.Nutritional Information
Calories: 210 kcal
