Parma Ham, Kale & Cheddar Salad

1. To make the dressing, pour 1 cup of balsamic vinegar into a small pot and add the sugar. Bring to a boil and allow to simmer for 10–15 minutes or until reduced by half. Set aside until cool.

2. Pour the remaining balsamic vinegar into a small bowl and add the sun-dried tomatoes and olive oil. Marinate for 15 minutes.

3. Scatter the broccoli and kale leaves onto a platter and top with the blanched green beans, sliced red onions, Parma ham, cheddar and sun-dried tomatoes.

4. Garnish with the toasted walnuts, drizzle with the balsamic reduction and serve.

Tips:

- Rinse it under running water.

- Shake, spin or blot dry.

- If you only need the leaves, just pluck them from the stem.

- If you have leftover kale, it works very well as a delicious and nutritious smoothie ingredient.

Benefits:

In all of the superfood kingdom, kale reigns supreme. This nutritious green is chock-full of beneficial nutrients and is extremely versatile as an ingredient in your kitchen. Kale is one of the most nutrient-dense foods in the world and can help lower your cholesterol levels. It’s also a great source of various minerals that most of us don’t receive in our day-to-day diets.
 

How To Store It:

Kale takes longer to wilt than other leafy greens, but you have to keep it dry to keep it fresh.