10-Minute Ham, White Bean and Kale Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 738
- Total Fat
- 35
- Saturated Fat
- 8
- Carbohydrates
- 77
- Dietary Fiber
- 16
- Sugar
- 17
- Protein
- 33
- Cholesterol
- 47
- Sodium
- 935
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
Ingredients
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
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
Toast the almonds in a medium skillet over medium heat, stirring occasionally, until light brown in spots, about 3 minutes.
Directions
- 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.