Baby Kale Salad With Artichokes, Chickpeas, & Prosciutto Crisps

When it comes to lettuce salads, I have very particular tastes and very high standards. I like to use mixed healthy greens as my base both for flavor and nutritional value, and I avoid such everyday boring old lettuce varieties as iceberg. My salads need lots of texture and crunch, and I prefer olive oil and vinegar dressings over heavier creamy ones. I enjoy making big salads that can become an entire meal on their own by adding protein in the form of meat, beans or nuts, and I like to add lots of fresh, seasonal vegetables when I can.

I was at a local specialty store recently and found a new variety of mixed greens that I had not seen before that contained baby kale and spinach. Although I do like to add regular kale to my salads, I do know that raw kale can be an acquired taste and isn’t for everyone. This baby kale mix by Organic Girl is great, because the tender little kale leaves are very mild in flavor compared to the full grown variety but still have that earthy green taste I like so much. If you cannot find baby kale, you can use baby spinach, arugula, a mesclun mix, or any salad greens you prefer. I was craving Mediterranean flavors and my salad was going to be our entire meal, so I added chickpeas, artichoke hearts, cucumbers, onions, sun-dried tomatoes, pine nuts, and prosciutto crisps. To dress this salad, I kept it simple and used white balsamic vinegar and olive oil, lightly seasoned with oregano. The ingredients I used in this salad melded together really well, the salad turned out great and met my high standards for everything I like in my salads. You could also vary this salad by adding cherry tomatoes, sliced olives, and sweet peppers without changing the overall flavors too much, and use sliced toasted almonds or walnuts in place of the pine nuts if you prefer.

Buon Appetito!
Deborah Mele 2013

Baby Kale Salad With Artichokes, Chickpeas, & Prosciutto Crisps

Yield: Serves 2

Prep Time: 15 mins

Cook Time: 5 mins

Ingredients:

4 Cups Baby Kale Salad Mix
4 Green Onions, Trimmed & Chopped
1 Cup Chopped Cucumbers
1 Cup Chopped Marinated & Drained Artichoke Hearts
1 Cup Canned Chickpeas, Drained
4 Large Sun-Dried Tomatoes, Thinly Sliced
1/4 Cup Lightly Toasted Pine Nuts
2 Thin Slices Prosciutto, Cut Into Slivers
Dressing:
1/2 Cup Olive Oil
3 Tablespoons White Balsamic Vinegar
1/2 Teaspoon Dried Oregano
Salt & Pepper

Directions:

Lightly spray a frying pan with olive oil, and cook the prosciutto over medium heat, stirring often until crisp, then set aside.
In a large bowl, mix the salad greens, onions, cucumbers, artichokes, chickpeas, and sun-dried tomatoes.
In a small bowl, whisk together the dressing ingredients.
Pour half the dressing over the salad greens, toss, and taste.
Add additional dressing if needed.
Divide the salad between two plates, then sprinkle with the pine nuts and prosciutto crisps.
Serve immediately.



 

One Response to “Baby Kale Salad With Artichokes, Chickpeas, & Prosciutto Crisps”

  1. 1
    ADrBarr — January 9, 2013 @ 11:04 am

    Happy New Year!

    What a great salad. The combination of tastes and textures lends so much interest and appeal. I love the crunch of raw kale. I am with you – that baby kale is great. I too have begun to see the mixes, and they really are tasty and satisfying, along with being a “starter set” for the consumption of raw kale. I love it, but for some it can be a bit of a hard sell. A friend of mine recently said “You eat it? I thought it was just for centerpieces.” Oh dear, but we cruciferous fans have some work to do.

    All the best to you in the New Year!

    [Reply]

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