Chef's Salad with Kale

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 4 slices multigrain bread, cut into 1/2-inch cubes
  • 2 tablespoons extra-virgin olive oil
  • 1 cup grated dill havarti cheese (about 4 ounces)
  • 1 bunch scallions, chopped
  • 1/2 cup mayonnaise
  • 1/3 cup chili sauce
  • 1 cup chopped half-sour pickles, plus 1 tablespoon pickle juice
  • 1 5 -ounce container baby kale (about 8 cups)
  • 1/2 head iceberg lettuce, cut into 1-inch pieces
  • 1 pint cherry tomatoes, halved
  • 1/2 pound deli-sliced roast beef, torn
  • 1/2 pound deli-sliced roast turkey, torn
Directions
  • Preheat the oven to 400degrees. Make the croutons: Toss the bread cubes with the olive oil, cheese and half of the scallions on a rimmed baking sheet. Bake until the cheese melts, about 5 minutes. Use a spatula to flip and stir the croutons to coat in the melted cheese. Bake until golden brown and crisp, about 6 more minutes.

  • Meanwhile, make the dressing: Whisk the mayonnaise with the chili sauce, the remaining scallions, half of the pickles, and the pickle juice. Toss the kale and iceberg lettuce with half of the dressing in a large bowl. Divide among bowls and top with the tomatoes, roast beef, turkey, croutons and the remaining pickles. Serve with the remaining dressing.


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