Ingredients
2
slices whole grain bread, cut into 1/2-inch squares
Cooking spray
1/4
cup balsamic vinegar
2
tablespoons Dijon mustard
2
tablespoons honey
1/4
teaspoon pepper
1
tablespoon olive oil
1
bunch (8 oz) fresh kale, ribs removed, cut into bite-size pieces (6 cups)
1/2
shallot, thinly sliced
2
cups sliced fresh strawberries
1/4
cup shredded Parmesan cheese
Preparation
Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place bread pieces on cookie sheet; spray bread with cooking spray. Bake 8 to 12 minutes, turning halfway through, until toasted. Cool; use as croutons.
In large mixing bowl, beat vinegar, mustard, honey and pepper with whisk. Beat in olive oil; blend until smooth. Add kale and shallot; toss until kale is thoroughly coated. Gently mix in strawberries. Divide evenly among 4 serving plates; top with croutons and Parmesan cheese. Serve immediately.
