Tuscan Kale Salad

Two Healthy Kitchens Get Recipe

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• flatbread • balsamic vinegar • olive oil • honey • salt • black pepper • kale

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Place flatbread on cutting board or work surface and, using a sharp knife or pizza wheel, cut it into 1/2-inch squares.

Preheat a large nonstick skillet over medium-low heat. Spread the flatbread squares out evenly in the preheated skillet.

3.

In a small bowl, whisk vinegar, oil, honey, salt, and pepper until combined. Set aside or make this ahead, cover and refrigerate until dressing the salad, re-whisking again as needed. Get Recipe

Tip

This salad can be served immediately, or refrigerated for a few hours, up to a day ahead. In addition, most of the salad's components can be prepped even further in advance. Get Recipe

Swipe up for full recipe!

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