10-Minute Ham, White Bean and Kale Salad

  1. Toast the almonds in a medium skillet over medium heat, stirring occasionally, until light brown in spots, about 3 minutes.
  2. Meanwhile, whisk together the red wine vinegar, mustard, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until combined.
  3. Slowly drizzle in the oil while whisking until the mixture is thickened and creamy.
  4. Add the beans and toss.
  5. Roughly chop the meat and add to the salad.
  6. Add the baby kale, dried cranberries and almonds.
  7. Toss all together and top with the Manchego, shaved with a vegetable peeler.
  8. Serve immediately with dinner rolls on the side.

almonds, red wine vinegar, mustard, kosher salt, extravirgin olive oil, white beans, deli meat, baby kale, cranberries, manchego cheese, dinner rolls

Taken from www.foodnetwork.com/recipes/food-network-kitchens/10-minute-ham-white-bean-and-kale-salad.html (may not work)

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