You heard right, dinner is served in 30 minutes flat. Start by heating your grill, then chop the fruit and veg in the meantime. This fresh, summery kale salad can be all yours to devour in no time!
Makes 4 servings
What you need
2 bunches kale, stems removed and chopped
2 teaspoons coarse salt
1/2 cup Tessemae’s French Vinaigrette
2 peaches, quartered
2 apricots, halved
2 small plums, halved
1 cup chopped pecans, toasted
¼ pound very thinly sliced black forest ham
What you do
- Heat grill to medium. Place kale in a large serving bowl and sprinkle with salt; toss well then drizzle with ¼ cup French Vinaigrette and toss again.
- Brush peaches, apricots and plums with remaining ¼ cup French Vinaigrette. Grill until deeply browned, about 5 minutes.
- Add grilled fruit, pecans, and ham to kale in serving bowl and serve immediately.