I do love kale. There’s something about the toothsome bite of it that makes me feel like I’m eating something a bit more substantial than a salad. Though a traditional “Wedge” Salad is made with iceberg, I wanted something with a little more nutritional value, and kale fit the bill. The mild bitterness is beautifully complemented in this dish by the creamy blue cheese and salty prosciutto.
Kale “Wedge” Salad
- 3 c chopped kale, large stems removed
- 3 slices prosciutto
- 2 oz blue cheese, chopped
- 1/c c blue cheese dressing (I use yogurt blue cheese dressing – only 35 calories per serving!)
- 4 cherry tomatoes
Broil proscuitto for 3-4 minutes per side, until crispy. Keep an eye on them to make sure they don’t burn! In a large bowl, mix kale and dressing. Toss to coat.Separate into 2 serving bowls. Crumble half of one of the prosciutto slices over each bowl. Sprinkle 1 oz chopped blue cheese in each bowl.