Apricot & Almond Kale Salad

Name: Apricot & Almond Kale Salad with Cheesy Toast Croutons & Creamy Balsamic Dressing
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Ciabatta Bread; 1 cup Italian Cheese Blend; 4 ounce Kale; 4 ounce Grape Tomatoes; 2 unit Scallions; 1.5 ounce Creamy Balsamic Dressing; 1 ounce Dried Apricots; Salt; Pepper; 1 teaspoon Cooking Oil; 1 teaspoon Olive Oil; ½ ounce Sliced Almonds

with Cheesy Toast Croutons & Creamy Balsamic Dressing

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This is one of those salads that reminds you just how good greens can taste. Tender kale is dressed with creamy balsamic dressing and topped with juicy grape tomatoes, sweet dried apricots, and crisp, nutty almonds. And for a little fun: cheesy toast croutons! You’ll sprinkle ciabatta with a generous dose of our Italian cheese blend (mozzarella, provolone, Asiago, and Parmesan) and toast to melty perfection, then cut them into crouton-size cubes and scatter atop your salad. Feel free to faceplant directly into this one!

Tags:

New

•Veggie

•Calorie Smart

•Carb Smart

•Easy Prep

•Quick

Allergens:

Soja

•Gluten

•Milk

•Egg

•Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Ciabatta Bread

1 cup

Italian Cheese Blend

4 ounce

Kale

4 ounce

Grape Tomatoes

2 unit

Scallions

1.5 ounce

Creamy Balsamic Dressing

1 ounce

Dried Apricots

½ ounce

Sliced Almonds

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

1 teaspoon

Olive Oil

Nutrition Values

/ per serving

Calories570 kcal

Fat33 g

Saturated Fat12 g

Carbohydrate44 g

Sugar14 g

Dietary Fiber5 g

Protein22 g

Cholesterol55 mg

Sodium950 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Aluminum Foil

•Baking Sheet

•Large Bowl

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Line a baking sheet with foil and lightly oil. • Halve ciabatta; place on prepared baking sheet, cut sides up. Evenly top each half with Italian cheese blend. • Toast on top rack until cheese is melted and lightly browned, 8-10 minutes. • Transfer cheesy toast to a cutting board.

• While cheesy toast bakes, remove and discard any large stems from kale; chop into bite-size pieces. Halve tomatoes lengthwise. Trim and thinly slice scallions.

• In a large bowl, combine kale, balsamic dressing, a drizzle of olive oil, and a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. • Add tomatoes, scallions, dried apricots, and almonds; toss until evenly coated. Taste and season with salt and pepper.

• Once cheesy toast is cool enough to handle, cut into 1-inch cubes. TIP: Scrape up any crispy cheese bits and add them to your salad for some extra crunch! • Divide salad between bowls and top with cheesy toast croutons. Serve.