Family Foods

Harvest Cobb Salad

Makes Serves 4. Photo by Sobey's By Sobey's

Ingredients:

• 4 slice prosciutto
• 3 tbsp (45 mL) olive oil
• 2 tbsp (30 mL) balsamic vinegar
• 1 tsp (5 mL) honey
• 1/4 tsp (1 mL) each salt and pepper
• 6 cups (1.5 L) loosely packed shredded kale, stems removed
• 3 cups (750 mL) leftover chopped Honey Roasted Root Vegetables or roasted chopped fall vegetables such as butternut squash, Brussel sprouts, Cauliflower and broccoli florets.
• 4 hard-boiled eggs, peeled and sliced
• 1/4 cup crumbled blue cheese

Directions:

1. Set skillet over medium heat. Cook prosciutto 2 to 3 min. until crisp. Pat pieces dry with paper towel. Cool completely; crumble into bite-size pieces. Set aside.
2. Whisk together oil, vinegar, honey, salt and pepper. Toss half this dressing with the kale.
3. Arrange kale on serving platter; top with rows of roasted vegetables, hard-boiled eggs, blue cheese and crispy prosciutto. Drizzle remaining dressing over salad.