Chef's Salad with Kale Recipe

Easy Roast Beef and Turkey Salad

• Difficulty: Easy
• Servings: 4
• Nutrition Information (per serving): 649 calories, 43 grams total fat, 12 grams saturated fat, 90 milligrams cholesterol, 2117 milligrams sodium, 34 grams carbohydrates, 6 grams dietary fiber, 32 grams protein
• Total Time: 30 minutes
• Preparation Time: 15 minutes
• Cooking Time: 15 minutes

Ingredients

• 4 slices multigrain bread, cut into 1/2-inch cubes
• 2 tablespoons extra-virgin olive oil
• 1 cup grated dill havarti cheese (approximately 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 (around 8 cups)
• 1/2 head iceberg lettuce, torn 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

Instructions

1. Preheat your oven to 400F and get ready for crave-worthy croutons! On a rimmed baking sheet, toss the bread cubes with olive oil, grated dill havarti cheese, and half the chopped scallions. Bake for 5 minutes until the cheese melts beautifully. Stir and flip with a spatula to coat every cube, then bake another 6 minutes until they're irresistibly crisp and golden.
2. While the croutons transform, whip up a zesty dressing: whisk mayonnaise, chili sauce, remaining scallions, half the chopped pickles, and pickle juice until smooth. In a large bowl, gently toss baby kale and torn iceberg lettuce with half the dressing. Plate the salads, then pile on halved cherry tomatoes, torn roast beef and turkey, crunchy croutons, and extra pickles. Drizzle remaining dressing alongside and dive into this fresh, hearty salad that'll make weeknights exciting!

Recipe courtesy of Recipe Iseasy Magazine