| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 slices multigrain bread, cut into 1/2-inch cubes
- 2 tablespoons extra-virgin olive oil
- 1 cup grated dill havarti cheese (about 4 ounces)
- 1 bunch scallions, chopped
- 1/2 cup mayonnaise
- 1/3 cup chili sauce
- 1 cup chopped half-sour pickles, plus 1 tablespoon pickle juice
- 1 5-ounce container baby kale (about 8 cups)
- 1/2 head iceberg lettuce, cut into 1-inch pieces
- 1 pint cherry tomatoes, halved
- 1/2 pound deli-sliced roast beef, torn
- 1/2 pound deli-sliced roast turkey, torn
Instructions
- Preheat the oven to 400 degrees. Make the croutons: Toss the bread cubes with the olive oil, cheese and half of the scallions on a rimmed baking sheet. Bake until the cheese melts, about 5 minutes. Use a spatula to flip and stir the croutons to coat in the melted cheese. Bake until golden brown and crisp, about 6 more minutes.
- Meanwhile, make the dressing: Whisk the mayonnaise with the chili sauce, the remaining scallions, half of the pickles, and the pickle juice. Toss the kale and iceberg lettuce with half of the dressing in a large bowl. Divide among bowls and top with the tomatoes, roast beef, turkey, croutons and the remaining pickles. Serve with the remaining dressing.
Nutrition Facts
| Calories | 649 calorie |
| Total Fat | 43 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 90 milligrams |
| Sodium | 2117 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 6 grams |
| Protein | 32 grams |
Reviews
Man this is so good!! Don’t change a thing…
Overall this was a good salad. I liked the croutons a lot – don’t use tin foil on your baking sheet or the cheese sticks to the foil and you’ll have a hard time getting the croutons off of the sheet. The dressing tasted just like thousand island.