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RECIPES

Chopped Chef's Salad

This entree salad, featuring crunchy kale and peppery watercress, is served atop cheesy garlic crostini.
servings
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Ingredients

Cheesy Garlic Crostini
1 cups Unsalted butter, softened
1 cups Minced garlic
2 slices French bread, thinly sliced into 5-inch-long diagonal pieces
2 slices Kraft Provolone Slices
Kale Salad
2 qt. Kale, chopped
1/4 qt. Watercress, picked
2 cups Diced ham, sauteed
2 cups Tomatoes, diced
2 cups Scallions, chopped
1 cups Pepperoncini peppers, diced
1 cups Capers

Instructions

Preparation Steps
  • Mix
    Butter and garlic; spread onto bread slices. Place on parchment paper-lined sheet pans.
  • Bake
    In 350ºF (180ºC) standard oven 15 min. or until golden brown and toasted.
  • For each serving:
  • Top
    2 crostini with 2 cheese slices. Broil until cheese is melted and lightly browned.
  • Combine
    2 cups (500 mL) kale, 1/4 cup (50 mL) watercress, 2 Tbsp. (30 mL) each ham, tomatoes and scallions, 1 Tbsp. (15 mL) peppers, 1 tsp. (5 mL) capers and 2 Tbsp. (30 mL) dressing.
  • Serve
    Salad on top of crostini.
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