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10-Minute Ham, White Bean and Kale Salad

Prep Time
10 min
Yields
4 servings

Make this super-easy and satisfying salad when you’re in a pinch for a weeknight dinner. Time-saving shortcuts like toasting almonds in a skillet and shaving cheese with a vegetable peeler all help get dinner to the table faster.

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ingredients

2 15-oz
cans white beans, rinsed and drained
½
lb(s) sliced deli meat, such as ham or turkey
10
cups baby kale (about 5 oz)
¾
cup dried cranberries
2
ounce Manchego cheese
Dinner rolls, for serving
½
cup sliced almonds
¼
cup red wine vinegar
2
tbsp Dijon mustard
Kosher salt and freshly ground black pepper
cup extra-virgin olive oil
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directions

Step 1

Toast the almonds in a medium skillet over medium heat, stirring occasionally, until light brown in spots, about 3 minutes.

Step 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. Slowly drizzle in the oil while whisking until the mixture is thickened and creamy. Add the beans and toss.

Step 3

Roughly chop the meat and add to the salad. Add the baby kale, dried cranberries and almonds. Toss all together and top with the Manchego, shaved with a vegetable peeler. Serve immediately with dinner rolls on the side.

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