Kale Antipasto Salad

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Summary

Yield
Servings
SourceRecipe from StrongerTogether.coop.
Prep time20 minutes
Cooking time
Total time20 minutes

Description

The perfect potluck salad! Make ahead of time, and keep the salad cool until it’s time to share. Keeps, tightly covered in the refrigerator, for two days.

Ingredients

1 bunch
kale, lacinato (stems removed and coarsely chopped to make 8 cups)
3 tablespoons
olive oil
1 tablespoon
red wine vinegar
1 clove
garlic (pressed)
1/2 teaspoon
salt
1
artichoke hearts, marinated (12 ounce jar, plus 2 tbsp of marinade)
1/4 cup
onion, red (slivered)
3 ounces
salami (sliced, cut into strips)
2
pepper, pepperoncini (chopped)
1
red pepper (jarred, drained and patted dry, slivered)
1/2 cup
cheese, parmesan (freshly grated)

Instructions

Chop the kale and place in a large bowl. Drizzle with olive oil, red wine vinegar, garlic and salt and massage the kale until it softens and shrinks. Add the drained artichoke hearts, red onions, salami, pepperoncini, roasted pepper and parmesan cheese and toss to mix.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.