Make AheaD

Balsamic Kale-and-Strawberry Salad

Prep Time: 20 Minutes Start to Finish: 20 Minutes 4 servings

• 2 slices whole-grain bread, cut into ½-inch cubes
• Cooking spray
• ¼ cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• ¼ teaspoon pepper
• 1 tablespoon olive oil
• 1 bunch (8 oz) fresh kale, ribs removed, cut into bite-size pieces (6 cups)
• ½ shallot, thinly sliced
• 2 cups sliced fresh strawberries
• ¼ cup shredded Parmesan cheese (1 oz)

1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place bread cubes on cookie sheet; spray bread with cooking spray. Bake 8 to 12 minutes, turning halfway through, until toasted. Cool.

2 In large bowl, beat vinegar, mustard, honey and pepper with whisk. Add oil; beat until smooth.

3 Add kale and shallot to the bowl; toss until kale is thoroughly coated. Gently mix in strawberries. Divide salad among 4 serving plates; top with croutons and cheese. Serve immediately.

1 Serving: Calories 210; Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 390mg; Total Carbohydrate 31g (Dietary Fiber 4g); Protein 7g Exchanges: 1 Starch, ½ Fruit, 1 Vegetable, 1½ Fat Carbohydrate Choices: 2

Make-Ahead Magic Bake the croutons the night before; store in an airtight container. Prepare the dressing up to 3 days in advance; cover and refrigerate. Just before serving, pour dressing into a large bowl and continue as directed in Step 3.