Kale Salad with Halloumi and Everyday Vinaigrette
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prep time
15 mins
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cook time
10 mins
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total time
25 mins
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servings
8
INGREDIENTS
For the salad:
8 cups torn kale leaves
10 ounces bread cheese, sliced into 1-ounce strips
¼ cup Pompeian Organic Robust Extra Virgin Olive Oil
1 pint grape tomatoes, sliced
¼ cup sunflower seeds
For the dressing:
½ cup Pompeian Organic Robust Extra Virgin Olive Oil
¼ cup Pompeian Red Wine Vinegar
2 Tablespoons honey
3 cloves garlic
1 Tablespoon lemon juice
1 teaspoon fresh cracked salt
½ teaspoon fresh cracked pepper
PREPARATION
- To a large bowl, whisk together dressing ingredients in order as they appear. Pour dressing into a smaller bowl and add torn kale leaves to large bowl.
- Massage kale leaves with 2 Tablespoons Pompeian Organic Robust Extra Virgin Olive Oil. Set aside.
- In a sauté pan, heat 2 Tablespoons Pompeian Organic Robust Extra Virgin Olive Oil over medium heat. Once hot, add bread cheese strips. Cook for one minute on each side, or until golden brown. Remove from heat.
- To the massaged kale, add sliced tomatoes, sautéed bread cheese and sunflower seeds. Pour dressing over top. Use tongs to mix all together.
- Serve and enjoy!
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