10-Minute Ham, White Bean and Kale Salad

Make this super-easy and satisfying salad when you're in a pinch for a weeknight dinner. Time-saving shortcuts like toasting almonds in[ a skillet and shaving cheese with a vegetable peeler all help get dinner to the table faster.]

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 cup sliced almonds
  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • Two 15-ounce cans white beans, rinsed and drained
  • 1/2 pound sliced deli meat, such as ham or turkey
  • 10 cups baby kale (about 5 ounces)
  • 3/4 cup dried cranberries
  • 2 ounces Manchego cheese
  • Dinner rolls, for serving
Directions
  • Toast the almonds in a medium skillet over medium heat, stirring occasionally, until light brown in spots, about 3 minutes.

  • Meanwhile, whisk together the red wine vinegar, mustard, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until combined. Slowly drizzle in the oil while whisking until the mixture is thickened and creamy. Add the beans and toss.

  • Roughly chop the meat and add to the salad. Add the baby kale, dried cranberries and almonds. Toss all together and top with the Manchego, shaved with a vegetable peeler. Serve immediately with dinner rolls on the side.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Quick-Fix Meals