Antipasto Kale Salad
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Antipasto Kale Salad
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Easy Antipasto Kale Salad aka The only salad I want to eat from now until winter.
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Ingredients
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 tbsp red wine vinegar
- 1/4 tsp kosher salt
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1/2 cup chopped salami
- 1/2 cup chopped roasted red pepper
- 1/2 cup chickpeas
- 1/4 cup diced mozzarella cheese
- 1/2 cup roughly chopped marinated artichoke hearts
- 1/4 cup diced cinnamon Tuscano cheese (or any extra sharp cheddar)
- 1/2 cup sliced black olives
- 1/2 cup sliced green blue-cheese stuffed olives
- 3 cups chopped kale
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Instructions
- Whisk red wine vinegar, lemon juice, dijon and parmesan in the bottom of a large serving bowl. Slowly whisk in olive oil. Whisk in salt.
- Place salami, red peppers, chickpeas, mozzarella, artichokes, Tuscan cheese, back olive, green olives and kale in the bowl. Toss together. Season with salt and pepper. Garnish with extra parmesan.
Nutrition Information
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Serving
1serving
Calories
334kcal
(17%)
Carbohydrates
15g
(5%)
Protein
14g
(28%)
Fat
26g
(40%)
Saturated Fat
7g
(35%)
Cholesterol
29mg
(10%)
Sodium
1543mg
(64%)
Potassium
385mg
(11%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
5652IU
(113%)
Vitamin C
77mg
(86%)
Calcium
291mg
(29%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 334kcal | 17% |
| Carbohydrates | 15g | 5% |
| Protein | 14g | 28% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 29mg | 10% |
| Sodium | 1543mg | 64% |
| Potassium | 385mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 5652IU | 113% |
| Vitamin C | 77mg | 86% |
| Calcium | 291mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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