Chef's Salad with Kale
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 649 calorie
- Total Fat
- 43 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 90 milligrams
- Sodium
- 2117 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 6 grams
- Protein
- 32 grams
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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 400 degrees. 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.