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Dempster’s® 100% Whole Grains Ancient Grains with Quinoa are cubed and tossed in olive oil before being toasted in the oven. Meanwhile babe kale is tossed with Caesar dressing, crispy fried pancetta and shaved grana pandano cheese. The rye flavour compliments the earthiness of the kale and this salad is very hearty and filling. Sprinkle with grated egg yolk for added protein.

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  • 4 slices Dempster’s® 100% Whole Grains Ancient Grains with Quinoa 
  • 2 tbsp (30 mL) olive oil 
  • 1/4 tsp (1 mL) each salt and pepper 
  • 4 thin slices pancetta 
  • 1 pkg (150 g) baby kale 
  • 1/2 cup (125 mL) prepared Caesar dressing 
  • 1/2 cup (125 mL) shaved Grana Pandano cheese 
  • Lemon wedges, for serving 


Preheat oven to 375˚F (190˚C).
Cut slices of bread into 1/2-inch (1 cm) cubes.
Toss with olive oil; sprinkle with salt and pepper.
Arrange on parchment paper–lined baking sheet.
Arrange pancetta in single layer on separate parchment paper–lined baking sheet. 
Bake croutons and pancetta for 8 to 10 minutes or until golden and crisp.
Let cool completely.
Break pancetta into pieces. 
In serving bowl, toss kale with dressing.
Stir in croutons, pancetta and cheese.
Serve with lemon wedges. 

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